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Name: Ris a Lalmande
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/4 ts Salt; 1/4 ts Almond extract; 1 Whole almond; 1 3/4 c Whipping cream; 4 tb Sugar; Rice Porridge, cold (see; 1 1/2 c Finely chopped or slivered; 2 ts Vanilla; 3 tb Sherry (optional); 1/2 c Long-grain white rice; 2 tb Cornstarch; 1 3/4 c milk; Cherry Sauce (see below); 1/4 c Whipping cream; 1 1/2 c Juice (add water to make the; 1 cn (17 ounces) pitted Bing; 1 ts Lemon juice

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INGREDIENTS

1/4 ts Salt
1/4 ts Almond extract
1 Whole almond
RICE PORRIDGE
1 3/4 c Whipping cream
4 tb Sugar
Rice Porridge, cold (see
1 1/2 c Finely chopped or slivered
2 ts Vanilla
3 tb Sherry (optional)
1/2 c Long-grain white rice
2 tb Cornstarch
1 3/4 c milk
Cherry Sauce (see below)
1/4 c Whipping cream
1 1/2 c Juice (add water to make the
CHERRY SAUCE
1 cn (17 ounces) pitted Bing
1 ts Lemon juice

INSTRUCTIONS

1. Whip cream to stiff stage in large bowl. Gently fold in almonds, sugar, vanilla, sherry, and cooled rice porridge. 2. Fold in 1 whole almond. 3. Cover dish and refrigerate for at least 2 hours. 4. Serve with cherry sauce or other fruit sauce. Rice Porridge: 1. Combine rice and milk in top of double boiler. Bring water to boil in bottom of double boiler. Cover top of pan and place over hot water. Keep water at a low boil. 2. Cook for 1 1/2 hours, stirring several times to mix rice and milk. Milk will be all absorbed at end of cooking period. 3. Cool rice for 1/2 hour. Stir in whipping cream and salt. Cover. Cherry Sauce: 1. Combine juice-water with cornstarch in small heavy saucepan. Stir until blended. Bring to a boil over medium heat. Stir until clear. 2. Add cherries, lemon juice, and almond extract. Set aside to cool. VARIATIONS: Make fruit sauces using raspberries or strawberries. Some cooks use commercially canned pie filling. Posted to EAT-L Digest 06 Feb 97 by Felicia Pickering on Feb 6, 1997.

NOTES

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Ris a Lalmande

1/4 ts Salt
1/4 ts Almond extract
1 Whole almond
 RICE PORRIDGE
1 3/4 c Whipping cream
4 tb Sugar
 Rice Porridge, cold (see
1 1/2 c Finely chopped or slivered
2 ts Vanilla
3 tb Sherry (optional)
1/2 c Long-grain white rice
2 tb Cornstarch
1 3/4 c milk
 Cherry Sauce (see below)
1/4 c Whipping cream
1 1/2 c Juice (add water to make the
 CHERRY SAUCE
1 cn (17 ounces) pitted Bing
1 ts Lemon juice

1. Whip cream to stiff stage in large bowl. Gently fold in almonds, sugar,  vanilla, sherry, and cooled rice porridge.    2. Fold in 1 whole almond.    3. Cover dish and refrigerate for at least 2 hours.    4. Serve with cherry sauce or other fruit sauce.    Rice Porridge:    1. Combine rice and milk in top of double boiler. Bring water to boil in  bottom of double boiler. Cover top of pan and place over hot water. Keep  water at a low boil.    2. Cook for 1 1/2 hours, stirring several times to mix rice and milk. Milk  will be all absorbed at end of cooking period.    3. Cool rice for 1/2 hour. Stir in whipping cream and salt. Cover.    Cherry Sauce:    1. Combine juice-water with cornstarch in small heavy saucepan. Stir until  blended. Bring to a boil over medium heat. Stir until clear. 2. Add  cherries, lemon juice, and almond extract. Set aside to cool.    VARIATIONS: Make fruit sauces using raspberries or strawberries. Some cooks  use commercially canned pie filling.    Posted to EAT-L Digest 06 Feb 97 by Felicia Pickering  <MNHAN063@SIVM.SI.EDU> on Feb 6, 1997.

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Nutrition

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Serving Size: 1 Serving (86g)
Recipe Makes: 6 Servings

Calories: 253
Calories from Fat: 71 (28%)

Amt Per Serving		% DV

	Total Fat 7.9g	11 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.3g
Cholesterol 28.8mg		9 %
Sodium 16.7mg		1 %
Potassium 71.5mg		2 %
Total Carbohydrate 43g		13 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 42.7g
Protein 2.4g		3 %
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.

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Calories per serving: 253

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