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Prep Time: 1 Minutes Cook Time: 50 Minutes |
Ready In: 51 Minutes Servings: 6 |
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This dessert has the most delicate and creamy flavors of almond, lightly sweetened cherries, and a creamy rice pudding! This recipe holds many special memories for me. My Grandma, who has now been gone for many years, made this since I was a little girl- and it has been a favorite of all of ours-especially my big brother who passed away a few years ago...it reminds me of holidays and all the people I love! No Thanksgiving or Christmas Dinner is complete without it! Try it...it makes a beautiful presentation and is just a lovely dish. Note: I did add 25 minutes to the cook and prep time to include cooking 3 cups of white rice. You will also need to chill the rice layer at least 4 hours and I did not add that to the prep or cook time. Ingredients:
3 cups white rice, cooked |
3 1/3 cups milk, divided |
1/2 cup sugar |
1/4 teaspoon salt |
1 tablespoon butter |
1 (1 tablespoon) envelope unflavored gelatin |
1 teaspoon almond extract |
1/2 pint heavy cream, whipped |
1 (21 ounce) can cherry pie filling |
1/4 teaspoon almond extract |
2 drops red food coloring |
Directions:
1. Combine rice, 3 cups milk, sugar, salt and butter.
2. Cook over medium heat 20 to 25 minutes, or until thick and creamy, stirring occasionally.
3. Soften gelatin in remaining 1/3 cup milk. Stir into rice mixture. Add extracts and remove from heat and let cool.
4. Fold whipped cream into rice mixture and gently spoon into a 9x13 smoothing the top with a spatula. Refrigerate for at least 4 hrs or until thoroughly chilled.
5. Make the cherry topping by stirring the almond extract and a few drops of food coloring into the cherry pie filling (I usually use wilderness brand) and gently spread the cherry filling over the rice layer-being careful not to stir 'into' the rice layer.
6. Cover and refrigerate until ready to serve!
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