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Almond Rice Pudding (Ris a l'amande) Recipe

This rich and creamy rice pudding is traditionally served at Christmas Eve dinner in Scandinavia. The cherries give it a holiday look.

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Almond Rice Pudding (Ris a l'amande) Recipe

Prep: 15 min. + Cook: 35 min. + chilling

Yield: 12 Servings

15 35 50

Ingredients

8 cups milk
1-1/2 cups uncooked medium grain rice
3/4 cup sugar
1 teaspoon salt
1/2 cup chopped almonds, toasted
1-1/2 teaspoons almond extract
1-1/2 cups heavy whipping cream, whipped
1 can (21 ounces) cherry or raspberry pie filling
Toasted slivered almonds

Directions

In a large heavy saucepan, combine the milk, rice, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. Remove from the heat; transfer to a large bowl. Cover and refrigerate until chilled.
Just before serving, stir in chopped almonds and extract. Fold in whipped cream. Garnish with pie filling and slivered almonds. Yield: 12 servings.

Nutritional Facts 1 serving (1/2 cup) equals 379 calories, 14 g fat (7 g saturated fat), 43 mg cholesterol, 291 mg sodium, 55 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Almond Rice Pudding (Ris a l'amande) in Country Woman November/December 2006, p48