"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rice Pudding with Cherry Sauce Recipe

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This recipe for Rice Pudding with Cherry Sauce, by , is from Audrey Cire's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Cire
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Rice Pudding:
2 c. milk
1/4 c. rise
1/4 tsp. salt
1 tsp. gelatin
2 T. cold milk
1 T. butter
1/4 c. sugar
1/3 almonds, blanched and chopped
1 tsp. vanilla
1 T. sherry
1/2 c. heavy cream

Cherry Sauce:
1 lb. can dark sweet pitted cherries
1 T. corn starch
1 T. lemon juice or almond extract

Directions:
Directions:
Rice Pudding:
Scald milk in a 2 qt. saucepan, add rice and salt; cover tightly and simmer for 1 hr. stirring occasionally. Remove from heat. Dissolve gelatin in cold milk. Add gelatin mix, butter and sugar to hot rice and milk mix. When cooled, add almonds, vanilla and sherry. Beat cream until stiff; fold into rice mix. Pour into 6 dishes or large mold. Chill several hours. Serve cold with cherry sauce.

Cherry Sauce: Strain cherry juice into pan; add other fruit juices or water if needed. Mix cornstarch with 2 T. of juice. Mix with boiling juice and cook until clarified. Remove from heat and add lemon juice or almond extract. When cook add cherries and chill. Store in tightly covered container if kept for several days.

Cherry Sauce:

Personal Notes:
Personal Notes:
This recipe is very small. Should be doubled.

 

 

 

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