Rice & Almond Pudding (Ris A L'Amande)

• 1/2 cup uncooked short-grain white rice
• 3 1/2 cups milk
• 1 1/2 cups whipping cream
• 1/2 teaspoon vanilla extract
• 3 tablespoons sugar
• 3/4 cup blanched almond, chopped
• 1 tablespoon sliced almonds, toasted
• Quick cherry sauce
• 1 (16 ounce) can dark sweet cherries
• 1 tablespoon cornstarch
• water
• cherry flavored liqueur, if desired

1. In a medium saucepan, combine rice and milk. Cook over medium heat 45 minutes or until rice is tender; set aside to cool.
2. In a medium bowl, whip cream until stiff; stir in vanilla. Stir whipped cream, sugar and chopped almonds into cooled rice mixture. Spoon into a serving dish. Refrigerate 3 to 4 hours. Sprinkle with toasted almonds.
3. To make sauce: Heat cherries with juice. Dissolve cornstarch in a little water. Stir into cherries; gently stir over medium heat until thickened. Flavor with liquer, if desired. Serve rice pudding with hot cherry sauce.
4. Interesting note: It was once traditional in Denmark to include 1 whole almond in the rice pudding. The person who found it would receive the prize-a marzipan pig.

white rice, milk, whipping cream, vanilla extract, sugar, blanched almond, almonds, cherry sauce, dark sweet cherries, cornstarch, water, flavored liqueur

Taken from www.food.com/recipe/rice-almond-pudding-ris-a-lamande-170674 (may not work)