Danish Rice Pudding with Dried Cherry Sauce

• 1/2 cup rice (white medium-grain or basmati)
• 3 cups milk
• 1/3 cup sugar
• 1/2 teaspoon almond extract
• 1/2 cup sliced almonds, toasted
• 2 ounces medium-dry sherry
• 1 1/2 cups heavy cream
• Dried Cherry Sauce
• 4 ounces dried cherries (3/4 cup)
• 1 cup pinot noir or other red wine
• 2 tablespoons sugar or red currant jelly

1. Cook the rice, milk, and sugar in a heavy-bottomed 2-quart saucepan over medium heat until the rice is tender and the milk is absorbed, 3040 minutes.
2. Remove from the heat and stir in the almond extract, almonds, and sherry.
3. Using a rubber spatula, scrape the pudding into a bowl and chill for at least 1 hour.
4. Whip the cream in an electric mixer on high speed (or by hand) until soft peaks form and then get a little firmer, and fold into the chilled pudding.
5. Serve immediately or refrigerate until ready to serve.
6. Top with warm or cold cherry sauce.
7. Place the cherries in a small saucepan with the wine, 1/2 cup water, and the sugar or jelly.
8. Bring to a boil, reduce heat, and simmer until the cherries are tender and the juice is syrupy (approximately 10 minutes).

rice, milk, sugar, almond, almonds, sherry, heavy cream, cherry sauce, cherries, red wine, sugar

Taken from www.epicurious.com/recipes/food/views/danish-rice-pudding-with-dried-cherry-sauce-383574 (may not work)