Rice Pudding with Strawberry Sauce
Serves 12

Rice Pudding:

1 quart milk
3/4 cup rice (Raw white or basmati)
1/2 cup sugar
1/2 teaspoon almond extract
1/2 cup sliced and toasted almonds plus some for garnish
6 tablespoons sherry
2 cups heavy cream


Strawberry Sauce:

4 ounces dried strawberries
1/2 cup Pinot Noir
1 tablespoon sugar or currant jelly

For the Rice Pudding:

Scald milk in a heavy saucepan, add the rice and bring to a simmer over medium heat and cook for 10 to 15 minutes.  Reduce heat to low, cover pan and cook until all of the milk is absorbed.  Stir in sugar, almond extract, almonds and sherry and chill.  Once rice is chilled, whip cream until stiff peaks form and fold it into the rice mixture.

For the Strawberry Sauce:

Place the strawberries in a small pot with the wine, 1/2 cup water and the sugar or jelly, Bring to a boil.  Reduce the heat and simmer until the strawberries are tender and the juice is syrupy, approximately 10 minutes.

To Finish:

Scoop rice pudding into parfait glasses, top with a few of the almonds, mint sprig and the strawberry sauce. The sauce be served either cold or warm.