Ris a l'almande

Yield: 6 Servings

Measure Ingredient
1¾ cup Whipping cream
1½ cup Finely chopped or slivered blanched almonds
4 tablespoons Sugar
2 teaspoons Vanilla
3 tablespoons Sherry (optional)
\N \N Rice Porridge, cold (see below)
1 \N Whole almond
\N \N 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

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.

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