Recipe - Ris A Lalmande

1 Three fourths cup Whipping cream
1 One half cup Finely chopped or slivered
blanched almonds
4 tablespoon Sugar
2 teaspoon Vanilla
3 tablespoon Sherry (optional)
Rice Porridge, cold (see
below)
1 Whole almond
Cherry Sauce (see below)

RICE PORRIDGE
One half cup Longgrain white rice
1 Three fourths cup Milk
One fourth cup Whipping cream
One fourth teaspoon Salt

CHERRY SAUCE
1 cn (17 ounces) pitted Bing
cherries, drained (save
juice)
1 One half cup Juice (add water to make the
amount)
2 tablespoon Cornstarch
1 teaspoon Lemon juice
One fourth teaspoon Almond extract

1. Whip cream to stiff stage in large bowl. Gently fold in almonds, sugar,
vanilla, sherry, and cooled rice porridge.

2. Fold in 1 whole almond.

3. Cover dish and refrigerate for at least 2 hours.

4. Serve with cherry sauce or other fruit sauce.

Rice Porridge:

1. Combine rice and milk in top of double boiler. Bring water to boil in
bottom of double boiler. Cover top of pan and place over hot water. Keep
water at a low boil.

2. Cook for 1 One half hours, stirring several times to mix rice and milk. Milk
will be all absorbed at end of cooking period.

3. Cool rice for One half hour. Stir in whipping cream and salt. Cover.

Cherry Sauce:

1. Combine juicewater with cornstarch in small heavy saucepan. Stir until
blended. Bring to a boil over medium heat. Stir until clear. 2. Add
cherries, lemon juice, and almond extract. Set aside to cool.

VARIATIONS: Make fruit sauces using raspberries or strawberries. Some cooks
use commercially canned pie filling.

Posted to EATL Digest 06 Feb 97 by Felicia Pickering
MNHAN063@SIVM.SI.EDU on Feb 6, 1997.