Rice and Almond Pudding (Rise l'Amande)

• 1/2 cup rice uncooked short-grain white
• 3 1/2 cups milk
• 1 1/2 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 3 tablespoons sugar
• 3/4 cup almonds chopped blanched
• 16 ounces cherries canned dark sweet
• 1 tablespoon cornstarch
• 1 x water
• 1 x liqueur optional, cherry, flavor

1. In a medium saucepan, combine rice and milk.
2. Cook over medium heat 45 minutes or until rice is tender; set aside to cool.
3. In a bowl whip cream until stiff; stir in vanilla.
4. Stir whipped cream, sugar and chopped almonds into the cooled rice.
5. Refrigerate 3 to 4 hours.
6. Sauce: Heat cherries with juice.
7. Dissolve cornstarch in a little water.
8. Stir into cherries; gently stir over medium heat until thicked.
9. Some people like the cherry sauce served hot with the rice pudding.
10. In Denmark the tradition is to include 1 whole almond in the rice pudding.
11. And the person to find it wins the prize commonly a cute and tasty marzipan pig!

rice, milk, heavy whipping cream, vanilla, sugar, blanched, cherries, cornstarch, water, liqueur optional

Taken from recipeland.com/recipe/v/rice-almond-pudding-rise-lamand-3628 (may not work)