Side Pannel
Rice and Almond Pudding (Ris  L'amande)
Rice and Almond Pudding (Ris  L'amande)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 1/2 c Uncooked short-grain white r
- 3 1/2 c Milk
- 1 1/2 c Whipping cream
- 1/2 ts Vanilla extract
- 3 tb Sugar
- 3/4 c Chopped blanched almonds
Directions
CHERRY S
16 oz Can dark sweet cherries
1 tb Cornstarch
Water
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!
16 oz Can dark sweet cherries
1 tb Cornstarch
Water
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!
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