Almond and rice pudding recipe
Almond and Rice Pudding recipe
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|150 g||minute rice or quick cook long grain rice|
|1 tsp||vanilla extract|
|30 g||blanched almonds|
|120 ml||whipped cream|
|For the sauce:|
|1 large can(s)||cherries, 450-500g, pitted, drained, reserve syrup|
|water to bring syrup volume to 360ml|
|1 pinch(es)||small, salt|
|1 tsp||lemon juice|
|½ tsp||almond extract, optional|
Boil milk, sugar, salt and milk in an uncovered pan for 8 minutes. Fluff the rice occasionally during the cooking time. Remove from heat. Cover with cling film or foil and allow to stand for 10 minutes. Add almonds and vanilla. Cover and chill.
To make the sauce: blend syrup and water, cornflour and salt in a saucepan and cook on a low heat until the sauce thickens and clears. Add cherries, lemon juice and almond extract, if using. If you are unable to find the canned cherries, you may substitute with a can of cherry pie filling.
When ready to serve, whip the cream and fold into rice. Divide between 6 serving dishes or glasses and top with sauce.
ca. 1 hr
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Almond and rice pudding recipe
Recipe type: xarchivex
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