Rice And Almond Pudding (ris L’amande)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Desserts | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Uncooked short-grain white r |
| 3 1/2 | c | Milk |
| 1 1/2 | c | Whipping cream |
| 1/2 | t | Vanilla extract |
| 3 | T | Sugar |
| 3/4 | c | Chopped blanched almonds |
| 16 | oz | Can dark sweet cherries |
| 1 | T | Cornstarch |
| Water | ||
| Cherry liqueur, if desired |
INSTRUCTIONS
In a medium saucepan, combine rice and milk. Cook over medium heat 45 minutes or until rice is tender; set aside to cool. In a bowl whip cream until stiff; stir in vanilla. Stir whipped cream, sugar and chopped almonds into the cooled rice. Refrigerate 3 to 4 hours. Sauce: Heat cherries with juice. Dissolve cornstarch in a little water. Stir into cherries; gently stir over medium heat until thicked. Some people like the cherry sauce served hot with the rice pudding. In Denmark the tradition is to include 1 whole almond in the rice pudding. And the person to find it wins the prize ~ commonly a cute & tasty marzipan pig! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 543
Calories From Fat: 301
Total Fat: 34.8g
Cholesterol: 78.5mg
Sodium: 119.7mg
Potassium: 664.5mg
Carbohydrates: 47.5g
Fiber: 4.7g
Sugar: 31.9g
Protein: 15g