| 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 |
ts |
Vanilla extract |
| 3 |
tb |
Sugar |
| 3/4 |
c |
Chopped blanched almonds |
| 16 |
oz |
Can dark sweet cherries |
| 1 |
tb |
Cornstarch |
|
|
Water |
|
|
Cherry liqueur, if desired |
INSTRUCTIONS
CHERRY S
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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