Rice almond pudding (ris l'amande)

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Recipe by: rhaÏs

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Uncooked short-grain white r 1/2 ts Vanilla extract
3 1/2 c Milk 3 tb Sugar
1 1/2 c Whipping cream 3/4 c Chopped blanched almonds

--------------------------CHERRY S-------------------------------
16 oz Can dark sweet cherries 1 x Water
1 tb Cornstarch 1 x Cherry liqueur, if desired

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!