Rice and almond dessert

Yield: 7 Servings

Measure Ingredient
1 quart Milk
3½ tablespoon Sugar
¾ cup Long-grain white rice
¾ cup Blanched and chopped almonds
¼ cup Sherry
2 teaspoons Vanilla
½ pint Heavy cream; chilled

Carefully bring the milk to a boil in a large pot; add the sugar and the rice. Stir a couple of times. Reduce the heat and simmer, uncovered, for approximately 25 minutes or until the rice is soft but not mushy.

According to this recipe a sure test for doneness is to rub a grain of rice between the thumb and forefinger and if it isn't hard in the center it is done.

Immediately pour the cooked rice into a shallow bowl for quick cooling.

Stir in the chopped almonds, sherry and vanilla.

Whip the heavy cream until it is thickened and holds a soft shape. Fold into the lukewarm rice mixture. Spoon into a serving dish and chill.

Apparently a cold cherry or raspberry sauce or some cherry liqueur is often served on top of this version of an ancient Christmas porridge.

Serves 6 to 8.

Source : The Cooking of Scandinavia; Foods of the World; Time-Life Books; 1968.

Formatted for MasterCook by Hallie du Preez.

Recipe by: The Cooking of Scandinavia; Time-Life; 1968 Posted to KitMailbox Digest by Buddy <buddy@...> on Mar 08, 1998

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