Chapter 4 Ris a la mande--Danish Rice Pudding (with cherry sauce)

1 cup pearl rice
4 cups milk
1/2 cup slivered almonds
1 1/2 cup whipping cream
1/2 cup sugar + 1/4 cup sugar

Simmer rice and milk for about 1 hour. Stir in 1/2 sugar into hot rice-CHILL

Stir in slivered almonds, whipped cream, adding another 1/4 cup sugar, fold into chilled rice

Serve hot with cherry sauce

Cherry Sauce

2 cups cherry juice
1 cup sugar
1 1/2 Tbsp. cornstarch

Bring cherry juice and sugar to a boil. Mix cornstarch with small amount of water and stir into hot juice slowly. Cook until thickened

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This site was last updated 03/26/07