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!