| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Kitmailbox | 7 | Servings | |
INGREDIENTS
| 1 | qt | Milk |
| 3 1/2 | tb | Sugar |
| 3/4 | c | Long-grain white rice |
| 3/4 | c | Blanched and chopped almonds |
| 1/4 | c | Sherry |
| 2 | ts | Vanilla |
| 1/2 | pt | Heavy cream; chilled |
INSTRUCTIONS
Carefully bring the milk to a boil in a large pot; add the sugar and the rice. Stir a couple of times. Reduce the heat and simmer, uncovered, for approximately 25 minutes or until the rice is soft but not mushy. According to this recipe a sure test for doneness is to rub a grain of rice between the thumb and forefinger and if it isn't hard in the center it is done. Immediately pour the cooked rice into a shallow bowl for quick cooling. Stir in the chopped almonds, sherry and vanilla. Whip the heavy cream until it is thickened and holds a soft shape. Fold into the lukewarm rice mixture. Spoon into a serving dish and chill. Apparently a cold cherry or raspberry sauce or some cherry liqueur is often served on top of this version of an ancient Christmas porridge. Serves 6 to 8. Source : The Cooking of Scandinavia; Foods of the World; Time-Life Books; 1968. Formatted for MasterCook by Hallie du Preez. Recipe by: The Cooking of Scandinavia; Time-Life; 1968 Posted to KitMailbox Digest by Buddy <buddy@connect.ab.ca> on Mar 08, 1998
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