Almond-Cherry Rice Pudding Recipe by Ruth Paget
Serves 6
Ingredients:
-2/3 cup cooked rice
-1 ½ cups milk
-2 teaspoons cornstarch
-1 teaspoon salt
-2 ½ tablespoons white sugar
-1/4 cup chopped almonds
-1 teaspoon vanilla extract
-1 cup heavy cream
-1 (14.5-ounce) can pitted cherries with their juice
Steps:
1-Add milk and cooked rice to a sauce pan along with 2 tablespoons cornstarch. Bring liquid to a boil uncovered. Remove pan from heat and cover for 10 minutes. Fluff mixture.
2-Add salt, sugar, almonds, and vanilla to the saucepan. Cool for 5 minutes and then chill.
3-Whip cream till it stands in peaks. Add cream to chilled rice mixture.
4-Spoon the rice pudding into cups. Top with the cherries and their juice.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
