Ris a L'amande

• 1 cup short grain rice
• 1 tsp. vanilla extract
• 2 cups wole milk
• 3 tbsp. sugar
• 3/4 cup finely chopped almonds
• 1-3/4 cup whipping cream
• 6 whole almonds
• Cherry preserves for the topping

1. Cook the rice in the wole milk with the vanilla extract at medium-low heat for around 45 minutes until tender and let cool.
2. Add the sugar and the chopped almonds.
3. Whip the cream until you get soft peaks then fold it into the now cooled rice mixture.
4. Spoon a little into ramekins (I use wine glasses) then put one whole almond in the center and cover it with more rice mixture.
5. Refrigerate for a few hours to let set.
6. Serve it cold with warmed cherry preserve spooned on top.

short grain rice, vanilla extract, wole milk, sugar, almonds, whipping cream, almonds, preserves

Taken from www.foodgeeks.com/recipes/19023 (may not work)