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Print this Recipe    Rice Ring

Swedish Rice Ring with Raspberry Sauce

1/2 cup uncooked rice
1 pint milk
1/2 teaspoon salt
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup cold water
1 pint whipping cream
1/2 cup sugar
1/4 teaspoon almond extract
1 package (10 1/2 ounces) frozen raspberries
1 1/2 tablespoons cornstarch
1/2 cup red currant jelly
Fresh raspberries, optional

Cook rice in milk and salt. Mix gelatin in cold water until dissolved.
Add to hot rice. Mix. Cool. Whip cream. Add sugar and almond extract.
Fold into rice. Pour rice into lightly greased mold. Refrigerate
until set.

To make sauce: In saucepan, heat raspberries until thawed. Add
cornstarch and jelly. Cook until thickened.

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