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.