| 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 | T | Sugar |
| 2 | t | Vanilla |
| 3 | T | 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 | t | Salt |
| 1 | 17 ounces pitted Bing | |
| cherries drained save | ||
| juice | ||
| 1 1/2 | c | Juice, add water to make the |
| amount | ||
| 2 | T | Cornstarch |
| 1 | t | Lemon juice |
| 1/4 | t | Almond extract |
INSTRUCTIONS
Whip cream to stiff stage in large bowl. Gently fold in almonds, sugar, vanilla, sherry, and cooled rice porridge. Fold in 1 whole almond. Cover dish and refrigerate for at least 2 hours. Serve with cherry sauce or other fruit sauce. Rice Porridge: 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. Cook for 1 1/2 hours, stirring several times to mix rice and milk. Milk will be all absorbed at end of cooking period. Cool rice for 1/2 hour. Stir in whipping cream and salt. Cover. Cherry Sauce: 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 <MNHAN063@SIVM.SI.EDU> on Feb 6, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 267
Calories From Fat: 159
Total Fat: 18g
Cholesterol: 67mg
Sodium: 148.5mg
Potassium: 157.7mg
Carbohydrates: 20.7g
Fiber: <1g
Sugar: 12.5g
Protein: 3.7g