Rice & Almond Puddingdesserts 1/2 cup uncooked short-grain white r 3 1/2 cup milk 1 1/2 cup whipping cream 1/2 teaspoon vanilla extract 3 tablespoon sugar 3/4 cup chopped blanched almonds ----CHERRY S---- 16 oz can dark sweet cherries 1 tablespoon cornstarch 1 single water 1 single 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! |
