Rice and Cherries Jubilee

Description
Makes 8 servings

Ingredients

 * 3 cups cooked rice
 * 2 1/2 cups milk
 * 1/3 cup sugar
 * 1 tablespoon butter or margarine
 * 1 tablespoon unflavored gelatin
 * 1/4 cup water
 * 1/4 teaspoon almond extract
 * 1 1-1/4-ounce envelope prepared whipped topping mix
 * 1/4 cup Port wine or fruit juice
 * 1 21-ounce can cherry pie filling

Directions
Combine rice, milk, sugar and butter. Cook over low heat, stirring occasionally, until thickened.

Soften gelatin in water; stir into rice mixture. Add extract; mix well. Cool. Fold in whipped topping. Turn into 5-cup mold. Chill until set.

To serve, unmold onto serving dish. Cut mold into wedges and serve with cherry sauce. To make sauce, combine wine and pie filling.