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Almond Rice Pudding (Ris a l'amande)

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

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;

Printed from tasteofhome.com Jul 6, 2008

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Almond Rice Pudding (Ris a l'amande) cont.

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.