Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Cooked rice
2 c Lowfat milk
1/3 c Sugar
1 ts Almond extract
1 c Heavy cream
10 oz Frozen sweetened raspberries
-- thawed
8 Whole almonds

Heat rice, milk and sugar in a 2-quart saucepan over medium heat
stirring frequently until pudding is thick and creamy, about 15
minutes. Do not boil. Remove from heat, add almond extract; cool
Beat cream in chilled bowl until stiff peaks form. Fold whipped
cream into cooled rice mixture. Blend raspberries in blender until
smooth; strain. To serve, place pudding in custard cups. Dollop with
1 tablespoon raspberry sauce and top with almond.

Each serving provides: * 247 calories * 3.8 g. protein * 12.4 g. fat
* 30.9 g. carbohydrate * 2.7 g. dietary fiber * 43 mg. cholesterol *
43 mg. sodium

Source: The Many Nationalities of Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias

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