2 cups cooked rice
1/4 cup granulated sugar
1/8 teaspoon salt
1 cup heavy cream
1 cup milk
2 large egg yolks, beaten
1 tablespoon butter or margarine
1 tablespoon Amaretto or other almond liqueur
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1/4 cup toasted sliced almonds for garnish
Fresh mint leaves for garnish
Combine rice, sugar, salt, cream, milk and egg yolks in medium saucepan. Cook over medium heat until thick and creamy, stirring frequently. Remove from heat. Stir in butter, Amaretto and vanilla; cool.
To serve, alternate raspberries with rice pudding in parfait glasses. Garnish with almonds and mint leaves.
makes 6 servings.