Rice & almond pudding (ris   l'amande)

4 servings

Ingredients

Quantity Ingredient
½ cup Uncooked short-grain white r
3½ cup Milk
1½ cup Whipping cream
16 ounces Can dark sweet cherries
1 tablespoon Cornstarch
½ teaspoon Vanilla extract
3 tablespoons Sugar
¾ cup Chopped blanched almonds
1 x Water
1 x Cherry liqueur, if desired

Directions

CHERRY S

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!

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