Ingredients
4 cups of whole milk
3/4 cups uncooked long grain white rice
1/4 cup sugar
1/4 cup sherry
1 1/2 tsp. vanilla
1/4 tsp. almond extract
1 to 2 cups heavy cream
1 10oz. package frozen raspberries
1 tbsp. cornstarch
1/2 cup currant jelly
Instructions
In a 2 qt heavy sauce pan combine milk, uncooked rice, and sugar. Bring mixture to a boil. Reduce heat, cook uncovered 25-30 minutes. Stir in the vanilla, almond extracts, and sherry. Cool to room temperature. Whip cream to soft peaks, fold into rice mixture along with 1 almond. Cover and chill thoroughly. To serve: spoon into dishes and top with raspberry sauce.
Raspberry Sauce
In a saucepan, crush the raspberries. Stir in cornstarch and add jelly. Cook and stir until the mixture is thickened and bubbly. Cool for one minute. Sieve sauce: discard seeds; cover surface with wax paper.
* I have been making this pudding every Christmas Eve for the last 40 plus years. Each year my family asks " are you making the rice pudding mom?"
I don't put the almond in, as some of my family members are allergic to nuts. (The custom is the one who finds the almond has good luck.)
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