Recipe - Ris A L Amande (Danish Rice And Almond Dessert)

1 qt Milk
3 One half tablespoon Sugar
Three fourths cup Longgrain white rice
Three fourths Almonds; blanched and
chopped
One fourth cup Kirsch or sherry
2 teaspoon Vanilla extract
One half pt Heavy cream; chilled

Bring the milk to a boil in a 2 quart saucepan, and add the sugar and the
rice. Stir occasionally. Lower heat and simmer uncovered about 25 minutes,
till the rice is quite soft but not mushy. Pour the finished rice
immediately into a shallow bowl to cool quickly. Add the chopped almonds,
sherry and vanilla.

Whip heavy cream in a chilled bowl with wire whisk until it thickens and
holds it shape. Fold it into the cooled rice mixture. Turn the pudding into
a serving dish and child before serving. Serve with a spoonful of warmed
cherry juice or Kirsch over the top.

NOTES : This is a traditional Danish dessert usually served after Christmas
Eve dinner. The Danish chef hides a marzipan pig or whole almond in the
dessert. Legend has it that the person who finds the token will have good
luck throughout the coming New Year.

Recipe by: Anneliesa D.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Patrice McClure
works4mee@earthlink.net on Nov 18, 1997