Danish Almond Delight
- 1 envelope plain gelatine
- 2 cups cooked rice
- 1 1/2 cups milk
- 1 cup granulated sugar
- 1/2 pint whipping cream, whipped
- 1/2 cup blanched slivered almonds
- 1 teaspoon almond flavoring
- Red food coloring
- Soften gelatine in 1/2 cup cold milk. Stir into bowl of 1 cup very hot
- Chill and when mixture begins to thicken, add rice.
- Fold in whipping cream, flavoring and almonds and food coloring.
- Pour into a 1 1/2-quart heart-shape mold.