Rice & Almond Pudding (Ris a L'amande) |
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Prep Time: 240 Minutes Cook Time: 60 Minutes |
Ready In: 300 Minutes Servings: 4 |
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From the Best of International Cooking cookbook. I haven't tried this recipe yet. Note: prep time includes refrigeration time. Ingredients:
1/2 cup uncooked short-grain white rice |
3 1/2 cups milk |
1 1/2 cups whipping cream |
1/2 teaspoon vanilla extract |
3 tablespoons sugar |
3/4 cup blanched almond, chopped |
1 tablespoon sliced almonds, toasted |
1 (16 ounce) can dark sweet cherries |
1 tablespoon cornstarch |
water |
cherry flavored liqueur, if desired |
Directions:
1. In a medium saucepan, combine rice and milk. Cook over medium heat 45 minutes or until rice is tender; set aside to cool.
2. In a medium bowl, whip cream until stiff; stir in vanilla. Stir whipped cream, sugar and chopped almonds into cooled rice mixture. Spoon into a serving dish. Refrigerate 3 to 4 hours. Sprinkle with toasted almonds.
3. To make sauce: Heat cherries with juice. Dissolve cornstarch in a little water. Stir into cherries; gently stir over medium heat until thickened. Flavor with liquer, if desired. Serve rice pudding with hot cherry sauce.
4. Interesting note: It was once traditional in Denmark to include 1 whole almond in the rice pudding. The person who found it would receive the prize-a marzipan pig.
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