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Ris a L’almande

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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
<MNHAN063@SIVM.SI.EDU> on Feb 6, 1997.

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“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”

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