Rice and almond pudding (ris   l'amande)

4 Servings

Ingredients

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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