Name: Rice and Almond Pudding (Rise l'Amande)
Yield: 4 servings
Ingredients: 1/2 cup rice uncooked short-grain white; 3 1/2 cups milk; 1 1/2 cups heavy whipping cream; 1/2 teaspoon vanilla extract; 3 tablespoons sugar; 3/4 cup almonds chopped blanched; 16 ounces cherries canned dark sweet; 1 tablespoon cornstarch; 1 x water; 1 x liqueur optional, cherry, flavor

Servings: 4 persons

1/2 cup rice uncooked short-grain white
3 1/2 cups milk
1 1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract
3 tablespoons sugar
3/4 cup almonds chopped blanched
16 ounces cherries canned dark sweet
1 tablespoon cornstarch
1 x water
1 x liqueur optional, cherry, flavor

1
In a medium saucepan, combine rice and milk.
2
Cook over medium heat 45 minutes or until rice is tender; set aside to cool.
3
In a bowl whip cream until stiff; stir in vanilla.
4
Stir whipped cream, sugar and chopped almonds into the cooled rice.
5
Refrigerate 3 to 4 hours.
6
Sauce: Heat cherries with juice.
7
Dissolve cornstarch in a little water.
8
Stir into cherries; gently stir over medium heat until thicked.
9
Some people like the cherry sauce served hot with the rice pudding.
10
In Denmark the tradition is to include 1 whole almond in the rice pudding.
11
And the person to find it wins the prize commonly a cute and tasty marzipan pig!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Rice and Almond Pudding (Rise l'Amande)

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