Rice And Almond Pudding (Ris L'amande)

Recipe Ingredients

1/2 cup	118ml	Uncooked short-grain white r
3 1/2 cups	829ml	Milk
1 1/2 cups	355ml	Whipping cream
1/2 teaspoon	2.5ml	Vanilla extract
3 tablespoons	45ml	Sugar
3/4 cup	69g / 2.4oz	Chopped blanched almonds
		Cherry S
1		Dark sweet cherries
1 tablespoon	15ml	Cornstarch
		Water
		Cherry liqueur - if desired

Recipe Instructions

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 thickened.

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 and tasty marzipan pig!

Source:
Taste of Home Magazine, April'/May'95 p.67

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