Recipe

Rice Pudding With Almonds And Cherry Sauce Recipe

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Ingredients

Directions

Step #1 Combine milk, 5 tbsps sugar & rice in heavy medium saucepan.
Step #2 Scrape in seeds from vanilla bean; add bean & bring to boil.
Step #3 Reduce heat to medium & let simmer until rice is tender & mixture is thick, stirring frequently, about 35 mins.
Step #4 Discard vanilla bean.
Step #5 Mix in almonds.
Step #6 Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
Step #7 Using electric mixer, beat cream & 2 tbsps sugar in medium bowl until medium peaks form.
Step #8 Fold cream into rice pudding mixture in pan.
Step #9 Cover up & put in the fridge until cold, about 4 hrs.
Step #10 (Can be made 1 day ahead.
Step #11 Keep put in the fridged.
Step #12 ).
Step #13 Cook cherries, lemon & remaining 3/4 c sugar in heavy medium saucepan over med-heat/flame until cherries are tender, stirring every once in awhile, about 5 mins.
Step #14 Add cornstarch mixture & bring to boil, stirring constantly.
Step #15 Discard lemon.
Step #16 Spoon pudding into bowls.
Step #17 Spoon hot cherry sauce over.
Enjoy the Rice Pudding With Almonds & Cherry Sauce recipe

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