Dorian's Rice Pudding With Cherry Topping, Glazed Almonds

Recipe Ingredients

10 cups	2370ml	Milk
1 1/3 cups	263g / 9.3oz	Sugar - plus
1 tablespoon	15ml	Sugar
1 1/2 teaspoons	7.5ml	Cardamom seeds - ground medium fine
2 cups	320g / 11oz	Basmati rice - washed
3 tablespoons	45ml	Rose water, preferably French
2 teaspoons	10ml	Vanilla extract
1 teaspoon	5ml	Almond extract
1		Saffron threads - (to 2) - (optional)
1 1/2 cups	355ml	Whipping cream
1 tablespoon	15ml	Powdered sugar
		Cherry Topping
3/4 cup	46g / 1.6oz	Dried pitted Montmorency tart cherries
1 cup	237ml	Water
1/3 cup	65g / 2.3oz	Sugar
2 tablespoons	30ml	Cornstarch
1/4 cup	59ml	Water
		Glazed Almonds
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Water
1/2 tablespoon	7.5ml	Butter
		Salt - to taste
3/4 cup	69g / 2.4oz	Sliced almonds
		Assembly
1/4 cup	59ml	Dry-roasted unsalted pistachios - shelled, and
		Crushed into medium pieces

Recipe Instructions

Combine milk, 1 1/3 cups sugar and cardamom in large saucepan or Dutch oven. Bring to boil over medium-high heat. Add rice and return to boil, then reduce heat to low and cook, covered, until mixture is thickened but not stiff, 35 minutes.

Break up saffron with fingers and toss in, if using. Cool. Add rose water, vanilla and almond extracts.

Beat 1 1/2 cups whipping cream with powdered sugar until soft peaks form. Fold into cooled pudding. Chill 4 hours or overnight.

Cherry Topping: Place cherries in saucepan. Add 3/4 cup water and sugar and bring to boil over medium-high heat. Reduce heat to medium and cook until cherries are softened, 6 to 7 minutes.

Blend cornstarch with remaining 1/4 cup water and stir into cherries. Cook and stir until mixture boils and thickens. Refrigerate to thicken further, 30 minutes. (Makes about 1 3/4 cups)

Glazed Almonds: Dissolve sugar in water in small saucepan over medium heat. Add butter and melt. Add pinch or two of salt. Remove from heat and stir in almonds, tossing well to coat. Spread on baking sheet and broil 8 inches from heat source until golden brown, turning to brown evenly, about 5 minutes. Cool. (Makes about 3/4 cup)

Assembly: Turn rice pudding into 10 or 12 serving dishes. Place Cherry Topping in center (if too much, place some in center and serve rest on side). Surround with Glazed Almonds and form outer ring of pistachios.

This recipe yields 10 to 12 servings.

Each of 12 servings: 566 calories; 141 mg sodium; 58 mg cholesterol; 22 grams fat; 82 grams carbohydrates; 12 grams protein; 0.38 gram fiber.

Source:
The Los Angeles Times, 08-18-1999

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