Rice and Cherries Jubilee

Description

Makes 8 servings

Ingredients

• 3 cups cooked rice
• 2 1/2 cups milk
• 1/3 cup Sugar
• 1 tablespoon butter or margarine
• 1 tablespoon unflavored gelatin
• 1/4 cup water
• 1/4 teaspoon almond extract
• 1 1-1/4-ounce envelope prepared whipped topping mix
• 1/4 cup port wine or fruit juice
• 1 21-ounce can cherry pie filling

Procedures

1. Combine rice, milk, Sugar and butter. Cook over low heat, stirring occasionally, until thickened.
2. Soften gelatin in water; stir into rice mixture. Add extract; mix well. Cool.
3. Fold in whipped topping. Turn into 5-cup mold. Chill until set.
4. To serve, unmold onto serving dish. Cut mold into wedges and serve with cherry sauce.
5. To make sauce, combine wine and pie filling.