Yield: 7 Servings
|¾ cup||Long-grain white rice|
|¾ cup||Blanched and chopped almonds|
|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