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Suggest a better descriptionCarefully 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 isnt 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. Serves 6 to 8. Source : The Cooking of Scandinavia; Foods of the World; Time-Life Books; 1968. Formatted for MasterCook by Hallie du Preez. Recipe by: The Cooking of Scandinavia; Time-Life; 1968 Posted to KitMailbox Digest by Buddy
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 194 | ||
Calories from Fat: 8 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 16.4mg | 1 % | |
Potassium 89.8mg | 2 % | |
Total Carbohydrate 40.7g | 12 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 40.4g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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