Rice & Almond Pudding (Ris a L'amande)

"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."
photo by Linky photo by Linky
photo by Linky
Ready In:


  • 12 cup uncooked short-grain white rice
  • 3 12 cups milk
  • 1 12 cups whipping cream
  • 12 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 34 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


  • 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 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.
  • 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.
  • 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.

Questions & Replies

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  1. 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.
  2. This is wonderful, I love the almond flavor, I would never have thought to make almond rice pudding on my own.


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