---------- Recipe via Meal-Master (tm) v8.04

     Title: RICE & ALMOND PUDDING (RIS   L'AMANDE)
Categories: Desserts
     Yield: 4 servings

   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!

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