Directions:
- For the rice: Bring milk to a boil (watch carefully so it doesn't boil over) in a medium sized saucepan over med. high heat. Add salt and rice, stir, then cover and reduce to low heat.
- Cook rice for about 50 minutes (must cook completely). Be careful it doesn't burn. Cool in refrigerator, slightly covered with plastic wrap.
- While rice is cooling, combine whipping cream, vanilla and sugar in mixer. Whip on medium to high speed until stiff peaks form. Combine cooled rice with cream, cover, and refrigerate.
- For the cherry sauce: Bring cherries to a boil over med. high heat. Combine water and cornstarch, then add to the boiling cherries. Cook together for one minute or until thickened, stirring constantly. Cool in refrigerator.
- When ready to serve, top rice with cherries and toasted almonds. Can be done in individual dishes or in one large bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.91 Kcal (1306 kJ) | ||
| Calories from fat | 144.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.07g | 25% | |
|---|---|---|---|
| Cholesterol | 43.55mg | 15% | |
| Sodium | 210.59mg | 9% | |
| Potassium | 292.32mg | 6% | |
| Total Carbs | 35.59g | 12% | |
| Sugars | 19.54g | 78% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 7.36g | 15% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1mg | 5% | |
| Calcium | 193.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 151.4 Kcal (634 kJ) | ||
| Calories from fat | 70.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 25% | |
|---|---|---|---|
| Cholesterol | 21.14mg | 15% | |
| Sodium | 102.22mg | 9% | |
| Potassium | 141.89mg | 6% | |
| Total Carbs | 17.28g | 12% | |
| Sugars | 9.48g | 78% | |
| Dietary Fiber | 0.56g | 5% | |
| Protein | 3.57g | 15% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.5mg | 5% | |
| Calcium | 93.9mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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