White Chocolate Rice Pudding, Cherries And Almonds

  1. RICE PUDDING:
  2. Combine milk, arborio rice, sugar, vanilla & salt, in a heavy, large saucepan.
  3. Cook over medium-low heat until mixture thickens and rice is tender, stirring occasionally, about 1 hour.
  4. Reduce heat to low.
  5. Whisk egg yolks and cream together in a small bowl.
  6. Gradually whisk 1/2 cup rice mixtures into egg mixture(to temper); return mixture to the saucepan and cook for 2 minutes, stirring constantly; DO NOT LET BOIL.
  7. Remove from the heat.
  8. Add white chocolate and stir until melted.
  9. Stir in the orange zest(if using) and cinnamon.
  10. Transfer pudding to a large bowl, cover, and chill until cold. (Cover with plastic wrap touching the pudding, so skin doesn't form).
  11. WARM CHERRY SAUCE:
  12. Bring preserves and cinnamon to a simmer in a medium saucepan over low heat, add the kirsch(or other liqeuer, if using other fruit preserves).
  13. Carefully ignite with a long match or just warm through(I think the latter is safer, at home).
  14. ASSEMBLING THE PUDDING:
  15. Serve pudding in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.
  16. Either way it will look lovely and taste even better.
  17. Enjoy!

milk, longgrain rice, sugar, vanilla beans, salt, egg yolks, whipping cream, white chocolate, orange zest, fresh ground cinnamon, cherry sauce, preserves, cinnamon, whipped cream, slivered almonds

Taken from www.food.com/recipe/white-chocolate-rice-pudding-cherries-and-almonds-197176 (may not work)

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