Ris a l'almande

6 Servings

Ingredients

Quantity Ingredient
1¾ cup Whipping cream
1½ cup Finely chopped or slivered blanched almonds
4 tablespoons Sugar
2 teaspoons Vanilla
3 tablespoons Sherry (optional)
Rice Porridge, cold (see below)
1 Whole almond
Cherry Sauce (see below)
½ cup Long-grain white rice
1¾ cup Milk
¼ cup Whipping cream
¼ teaspoon Salt
1 can (17 ounces) pitted Bing cherries, drained (save juice)
1½ cup Juice (add water to make the amount)
2 tablespoons Cornstarch
1 teaspoon Lemon juice
¼ teaspoon Almond extract

Directions

RICE PORRIDGE

CHERRY SAUCE

1. Whip cream to stiff stage in large bowl. Gently fold in almonds, sugar, vanilla, sherry, and cooled rice porridge.

2. Fold in 1 whole almond.

3. Cover dish and refrigerate for at least 2 hours.

4. Serve with cherry sauce or other fruit sauce.

Rice Porridge:

1. Combine rice and milk in top of double boiler. Bring water to boil in bottom of double boiler. Cover top of pan and place over hot water. Keep water at a low boil.

2. Cook for 1½ hours, stirring several times to mix rice and milk. Milk will be all absorbed at end of cooking period.

3. Cool rice for ½ hour. Stir in whipping cream and salt. Cover.

Cherry Sauce:

1. Combine juice-water with cornstarch in small heavy saucepan. Stir until blended. Bring to a boil over medium heat. Stir until clear. 2. Add cherries, lemon juice, and almond extract. Set aside to cool.

VARIATIONS: Make fruit sauces using raspberries or strawberries. Some cooks use commercially canned pie filling.

Posted to EAT-L Digest 06 Feb 97 by Felicia Pickering <MNHAN063@...> on Feb 6, 1997.

Related recipes