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Rice and Almond Dessert
Zutaten für 7 Portionen Menge anpassen
die Zutaten:
1 ca. 1 Litermilk
3 1/2 Esslöffelsugar
3/4 TasseLong-grain white rice
3/4 TasseBlanched and chopped almonds
1/4 Tassesherry
2 Teelöffelvanilla
1/2 x ca. 1/2 Literheavy cream chilled
die Zubereitung:

Carefully bring the milk to a boil in a large pot; add the sugar and the rice. Stir a couple of times. Reduce the heat and simmer, uncovered, for approximately 25 minutes or until the rice is soft but not mushy.

According to this recipe a sure test for doneness is to rub a grain of rice between the thumb and forefinger and if it isn't hard in the center it is done.

Immediately pour the cooked rice into a shallow bowl for quick cooling. Stir in the chopped almonds, sherry and vanilla.

Whip the heavy cream until it is thickened and holds a soft shape. Fold into the lukewarm rice mixture. Spoon into a serving dish and chill.

Apparently a cold cherry or raspberry sauce or some cherry liqueur is often served on top of this version of an ancient Christmas porridge.

Source : The Cooking of Scandinavia; Foods of the World; Time-Life Books; 1968.

Formatted for MasterCook by Hallie du Preez.


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