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3/4 cup long grain white rice {not Minute Rice}
1 teaspoon salt
1 quart whole milk
1/2 cup sugar
1 teaspoon almond extract
2 cups heavy cream, whipped and sweetened to taste
1 whole almond
Raspberry Sauce {recipe follows}
Directions:
Cook rice, salt, and milk in double boiler until rice is soft and mixture is thick - about 1 1/2 hours. Fluff the rice a few times for the first half-hour to prevent lumps on the bottom. You want the rice to be nice and fluffy.
While still hot, add sugar. Cover with plastic wrap, directly onto the rice to prevent a hard film from forming on the top, and chill. When completely chilled, stir in almond extract. Fold in the whipped cream. Add the almond and stir to hide it. Serve topped with raspberry sauce.
The person who receives the whole almond receives a special gift {often a marzipan pig or a chocolate Santa}.
Raspberry Sauce
1 pkg. Danish dessert {near the Jello at the grocery store}
3 1/2 c. cold water
small pkg. of frozen, sweetened raspberries
Cook the Danish dessert and water until thickened. Cool, but do not refrigerate {if you do, it will jell too much}. Add desired amount of raspberries with some of the juice and serve on top of the rice cream.







1 1/2 c. plus 1 Tbsp. flour
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 Tbsp. cocoa powder
1 stick butter
1/2 c. brown sugar
1/2 c. molasses
1 tsp. baking soda
1 c. semi-sweet chocolate chips
1/4 c. granulated sugar (or “In The Raw” sugar for more sparkly cookies!)
