Rice & Almond Pudding (Ris a L'amande)

Submitted by Bayhill

"Posted for the Zaar World Tour-Denmark. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet. Note: prep time includes refrigeration time."

 

• Ready In: 5hrs
• Ingredients: 11
• Serves: 4

ingredients

• 1⁄2 cup uncooked short-grain white rice
• 3 1⁄2 cups milk
• 1 1⁄2 cups whipping cream
• 1⁄2 teaspoon vanilla extract
• 3 tablespoons sugar
• 3⁄4 cup blanched almond, chopped
• 1 tablespoon sliced almonds, toasted

• Quick cherry sauce

• 1 (16 ounce) can dark sweet cherries
• 1 tablespoon cornstarch
• water
• cherry flavored liqueur, if desired

directions

1. In a medium saucepan, combine rice and milk. Cook over medium heat 45 minutes or until rice is tender; set aside to cool.
2. In a medium bowl, whip cream until stiff; stir in vanilla. Stir whipped cream, sugar and chopped almonds into cooled rice mixture. Spoon into a serving dish. Refrigerate 3 to 4 hours. Sprinkle with toasted almonds.
3. To make sauce: Heat cherries with juice. Dissolve cornstarch in a little water. Stir into cherries; gently stir over medium heat until thickened. Flavor with liquer, if desired. Serve rice pudding with hot cherry sauce.
4. Interesting note: It was once traditional in Denmark to include 1 whole almond in the rice pudding. The person who found it would receive the prize-a marzipan pig.

Reviews

[Linky]

WE had this for Christmas Eve dessert and everyone liked it. The only negative was that we thought the rice pudding would be better warmed along with the cherry topping.

 

[Rosasimms]

This is wonderful, I love the almond flavor, I would never have thought to make almond rice pudding on my own.