3 tablespoons unsalted butter
1 cup white sugar
1 tablespoon cornstarch
2 tablespoons vegetable oil
1/2 cup kirsch
1 1/2 cups rice
2 teaspoons margarine or margarine
2 teaspoons vanilla extract
1 cup water
1 teaspoon vanilla extract
1 (8 ounce) can frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x8 inch pan.
Stir together the butter, sugar, cornstarch, vegetable oil, kirsch, rice, margarine, and vanilla until smooth.
Arrange the pan in the pan holder in the pan. Pour the kirsch mixture evenly over the pan. Cover, and sprinkle the whipped topping over the kirsch mixture in the pan.
Bake at 375 degrees F (190 degrees C) for 1 hour. Check to see that the top of the oven is almost completely browned. Do not brown the outside of the pan, remove and sprinkle with remaining parsley and almonds as needed. Cool and serve.
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