1/2 c Uncooked short-grain white r 3 1/2 c Milk 1 1/2 c Whipping cream 1/2 t Vanilla extract 3 T Sugar 3/4 c Chopped blanched almonds
CHERRY S:
16 oz Can dark sweet cherries 1 T 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!