| Combine the rice and 1/2 cup of the milk. Let stand. Dissolve gelatin in the boiling water. Stir in remaining 1/2 cup milk and almond extract. Chill until partially set. Whip cream with sugar. Fold rice mixture, cherries, and whipped cream into gelatin. Spoon into an oiled 6-cup mold or casserole. Chill until set, about 4 hours. For the glaze: Combine juice and cornstarch in saucepan. Heat until thickened. Stir in extract. Chill. To serve, unmold fluff and drizzle with glaze. Yield: 6 servings |
