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Rice and Cherries Jubilee

3 cups cooked rice
2 1/2 cups milk
1/3 cup granulated 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

1. Combine rice, milk, sugar and butter. Cook over low heat, stirring occasionally, until thickened.
2. Soften gelatin in water; stir into rice mixture. Add extract; mix well. Cool.
3. Fold in whipped topping. Turn into 5 cup mold. Chill until set.
4. To serve, unmold onto serving dish. Cut mold into wedges and serve with cherry sauce.
5. To make sauce, combine wine and pie filling.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.