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Swedish Almond Rice Pudding

1 1/4 cup regular rice
2/3 cup sugar
1 tsp salt
6 cups milk
1/3 cup cream sherry
1 1/3 cup, toasted slivered almonds
2 cups heavy cream

Combine rice, sugar, salt and milk in 3-qt saucepan. Bring mixture
to a boil. Reduce heat; simmer uncovered 25 minutes, stirring
frequently. Remove from heat. Pour rice mixture into 13x9x2 baking
dish. Cool slightly. Stir in sherry,vanilla and almonds. Whip
the heavy cream until soft peaks form. Fold into the rice mixture.
Cover. Chill several hours. Serve with raspberry sauce.


Raspberry Sauce

2 10-oz pkgs. frozen raspberries, thawed
2 tblsp cornstarch
2 tsp lemon juice

Combine all ingredients in a saucepan. Bring to a boil, stirring
constantly. Boil 1 minute. Remove from heat. Strain. Cool. yield
12 servings.

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