| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 6 | Servings | ||
INGREDIENTS
| 1 3/4 | c | Whipping cream |
| 1 1/2 | c | Finely chopped or slivered blanched almonds |
| 4 | tb | Sugar |
| 2 | ts | Vanilla |
| 3 | tb | Sherry (optional) |
| Rice Porridge, cold (see below) | ||
| 1 | Whole almond | |
| Cherry Sauce (see below) | ||
| 1/2 | c | Long-grain white rice |
| 1 3/4 | c | Milk |
| 1/4 | c | Whipping cream |
| 1/4 | ts | Salt |
| 1 | cn | (17 ounces) pitted Bing cherries, drained (save juice) |
| 1 1/2 | c | Juice (add water to make the amount) |
| 2 | tb | Cornstarch |
| 1 | ts | Lemon juice |
| 1/4 | ts | Almond extract |
INSTRUCTIONS
RICE PORRIDGE CHERRY SAUCE 1. Whip cream to stiff stage in large bowl. Gently fold in almonds, sugar, vanilla, sherry, and cooled rice porridge. 2. Fold in 1 whole almond. 3. Cover dish and refrigerate for at least 2 hours. 4. Serve with cherry sauce or other fruit sauce. Rice Porridge: 1. Combine rice and milk in top of double boiler. Bring water to boil in bottom of double boiler. Cover top of pan and place over hot water. Keep water at a low boil. 2. Cook for 1 1/2 hours, stirring several times to mix rice and milk. Milk will be all absorbed at end of cooking period. 3. Cool rice for 1/2 hour. Stir in whipping cream and salt. Cover. Cherry Sauce: 1. Combine juice-water with cornstarch in small heavy saucepan. Stir until blended. Bring to a boil over medium heat. Stir until clear. 2. Add cherries, lemon juice, and almond extract. Set aside to cool. VARIATIONS: Make fruit sauces using raspberries or strawberries. Some cooks use commercially canned pie filling. Posted to EAT-L Digest 06 Feb 97 by Felicia Pickering <[email protected]> on Feb 6, 1997.
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