1. In a double boiler, heat butter, water and rice to boiling. 2. Reduce heat and simmer uncovered for 12 minutes or until all the water is absorbed. 3. Stir into the rice, the milk, salt, sugar and cinnamon stick. 4. Heat to boiling the reduce heat, cover and simmer for 1 hour. 5. Remove from heat; Remove cinnamon stick and add almonds. 6. Cool and let rest. 7. Chill at least 2 hrs. at room temperature; covered with plastic wrap (not to form skin) before folding in whipping cream; otherwise the cream will deflate and you'll have soup! 8. Whip cream with vanilla and fold into cooled rice mixture. 9. Keep cold before serving. 10. Serve with warm raspberry syrup on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
