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Rice And Almond Dessert

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CATEGORY CUISINE TAG YIELD
Dairy, Grains Kitmailbox 7 Servings

INGREDIENTS

1 qt Milk
3 1/2 T Sugar
3/4 c Long-grain white rice
3/4 c Blanched and chopped almonds
1/4 c Sherry
2 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 337
Calories From Fat: 200
Total Fat: 23.1g
Cholesterol: 57.7mg
Sodium: 79.7mg
Potassium: 341.3mg
Carbohydrates: 22.7g
Fiber: 1.7g
Sugar: 14.3g
Protein: 8.9g


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