Cherry Rice Fluff

• 1-1/2 cups cooked rice
• 1 teaspoon butter, softened
• 1/4 teaspoon salt
• 1 cup milk, divided
• 1 package (3 ounces) cherry gelatin
• 1-1/2 cups boiling water
• 1/4 teaspoon almond extract
• 1/2 cup heavy whipping cream
• 2 tablespoons sugar
• 1 can (16 ounces) pitted tart cherries
• 1 tablespoon cornstarch
• 1/4 teaspoon almond extract

1. In a bowl, combine the rice, butter, salt and 1/2 cup milk. Let stand. In a bowl, combine gelatin and boiling water; stir until gelatin is dissolved. Stir in almond extract and remaining milk. Chill until partially set.
2. In a small bowl, beat cream with sugar until soft peaks form. Drain cherries, reserving juice for glaze. Fold the rice mixture, cherries and whipped cream into gelatin. Spoon into a 6-cup mold coated with cooking spray. Chill for 4 hours or until set.
3. For glaze, in a small saucepan, combine cornstarch and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat. Stir in extract. Chill. To serve, unmold and drizzle with glaze.

rice, butter, salt, milk, cherry gelatin, boiling water, almond extract, heavy whipping cream, sugar, cherries, cornstarch, almond extract

Taken from www.tasteofhome.com/recipes/cherry-rice-fluff/ (may not work)