Title: Rice & Almond Pudding (Ris L'amande)
Categories: Dessert
Yield: 4 Servings
| 1/2 | c | Uncooked short-grain white r |
| 3 1/2 | c | Milk |
| 1 1/2 | c | Whipping cream |
| 1/2 | ts | Vanilla extract |
| 3 | tb | Sugar |
| 3/4 | c | Chopped blanched almonds |
| CHERRY S |
| 16 | oz | Can dark sweet cherries |
| 1 | tb | Cornstarch |
| | | Water |
| | | Cherry liqueur, if desired |
In a medium saucepan, combine rice and milk. Cook over medium heat 45
minutes or until rice is tender; set aside to cool. In a bowl whip cream
until stiff; stir in vanilla. Stir whipped cream, sugar and chopped
almonds into the cooled rice. Refrigerate 3 to 4 hours.
Sauce: Heat cherries with juice. Dissolve cornstarch in a little
water. Stir into cherries; gently stir over medium heat until thicked.
Some people like the cherry sauce served hot with the rice pudding.
In Denmark the tradition is to include 1 whole almond in the rice pudding.
And the person to find it wins the prize ~ commonly a cute & tasty
marzipan pig!