Recipe - Rice And Barley Stuffing For Cornish Hens

One half cup Uncooked shortgrain white r
3 One half cup Milk
1 One half cup Whipping cream
One half teaspoon Vanilla extract
3 tablespoon Sugar
Three fourths cup Chopped blanched almonds

CHERRY S
16 ounce Can dark sweet cherries
1 tablespoon Cornstarch
Water
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!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini