Ris a l'amande

• 4 cups (950 ml) milk
• 3 tbsp (45 ml) sugar
• 1 cup (225 ml) long grain rice
• 1/3 cup (80 ml) sherry
• 2 tsp (10 ml) vanilla extract
• 1 cup (225 ml) ground almonds
• 1 cup (225 ml) whipping cream
• 1 jar sour pitted cherries.

1. In a large pot heat milk up to almost boiling, (I microwave it to save time) and add sugar and rice.
2. Set temperature on burner to med-low or low.
3. Stir almost constantly to prevent burning or sticking.
4. When rice is cooked remove from heat and chill.
5. When rice is chilled add sherry, vanilla extract and ground almonds and stir well.
6. Whip the whipping cream and fold in.
7. Serve with sour pitted cherries.

milk, sugar, long grain rice, sherry, vanilla, ground almonds, whipping cream, cherries

Taken from online-cookbook.com/goto/cook/rpage/001C0D (may not work)