Rice & Almond Pudding (Ris a L'amande)

Recipe by Bayhill
READY IN: 5hrs


  • 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
  • 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.