Title: Rice and Almond Dessert
Categories: Kitmailbox
Yield: 7 Servings

1 qt Milk
3 1/2 tb Sugar
3/4 c Long-grain white rice
3/4 c Blanched and chopped almonds
1/4 c Sherry
2 ts Vanilla
1/2 pt Heavy cream; chilled

Carefully bring the milk to a boil in a large pot; add the sugar and the
rice. Stir a couple of times. Reduce the heat and simmer, uncovered, for
approximately 25 minutes or until the rice is soft but not mushy.

According to this recipe a sure test for doneness is to rub a grain of rice
between the thumb and forefinger and if it isn't hard in the center it is
done.

Immediately pour the cooked rice into a shallow bowl for quick cooling.
Stir in the chopped almonds, sherry and vanilla.

Whip the heavy cream until it is thickened and holds a soft shape. Fold
into the lukewarm rice mixture. Spoon into a serving dish and chill.

Apparently a cold cherry or raspberry sauce or some cherry liqueur is often
served on top of this version of an ancient Christmas porridge.

Serves 6 to 8.

Source : The Cooking of Scandinavia; Foods of the World; Time-Life Books;
1968.

Formatted for MasterCook by Hallie du Preez.

Recipe by: The Cooking of Scandinavia; Time-Life; 1968

Posted to KitMailbox Digest by Buddy on Mar 08, 1998