Ingredients

2 1/4 cups boiling water
1 teaspoon salt
1 cup long grain rice
2/3 cup milk (approximately)
1/3 cup sugar (approximately)
1/2 teaspoon almond extract
2 cups heavy cream, whipped

Bring water to boil in 1 1/2-quart saucepan; add salt. Stir in rice slowly so water keeps boiling. Cover; turn heat to simmer; allow rice to cook 30 minutes or until just tender. Add enough milk to barely fill in rice and be level with top of rice. Cover pan; simmer another 30 minutes or until all milk is absorbed. Stir in sugar to taste and almond extract. Chill. Just before serving, fold in whipped cream. Serve with chilled Raspberry Sauce (recipe follows). Serves 12.

NOTE: In Scandinavia during the holidays it is traditional to stir one blanched almond into the Rice in Cream. The one who gets the almond is given a marzipan candy in the shape of a Christmas pig.
Each serving contains 200 calories, 15g fat, 199mg sodium, 55mg cholesterol, 67% calories from fat.

Raspberry Sauce

2 packages (10 ounces each) frozen red raspberries
1 cup water
3 tablespoons cornstarch
Dash salt
Sugar to taste
Lemon juice to taste

Directions

Add water to frozen raspberries; bring to boil. Put through sieve, extracting all juice. (Use raspberry pulp in tapioca pudding.) Add enough water to make 3 cups juice. Combine a little cold water with cornstarch; stir into juice; cook until mixture is thick and clear. Add salt, sugar and lemon juice to taste. Chill. Serve over ice cream, plain cake or Norwegian Rice in Cream. Makes 3 cups.

Each 1/2 cup serving contains 65 calories, trace fat, 50mg sodium, 0mg cholesterol, 2% calories from fat.