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
-------------------------CHERRY S-------------------------
16 oz Can dark sweet cherries
1 tb Cornstarch
1 x Water
1 x 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!
