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Ris A L’almande

January 29, 2023

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) ---------------------------------------------- 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