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Almond Rice Pudding (Ris a l'amande)
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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; 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.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |