Rice Pudding With Almonds And Cherry Sauce Recipes

Steps:

• Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
• Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.

Steps:

• Cook the rice until tender.
• Add the evaporated milk, brown sugar and orange zest; cover and cook for 10 minutes.
• Uncover and cook, stirring frequently, for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed.
• Stir in the milk, vanilla and almond extracts and remove from heat.
• Cool to room temperature, stir in the cherries and almonds and refrigerate for 2 hours or until chilled.

Steps:

• Cook the rice: Put the rice, 2 cups of water, and the salt in a medium saucepan with a tight- fitting lid. Bring to a boil- you should hear the pot going all a flutter under the lid and puffing steam out the seam. Reduce to a low simmer, and let the rice cook for 15 minutes, until the water is absorbed. Remove the rice pot from the heat.
• Once the rice is cooked, whisk the egg in a medium bowl, and then whisk in the evaporated milk. Stir the coconut and sweetened condensed milks into the rice, then add the egg mixture. Return the saucepan to heat and cook the mixture over medium- low heat until it looks mostly, or about 90 percent, absorbed (the pudding will thicken a lot as it cools), about 20 to 25 minutes. Stir in the vanilla extract, then divide the pudding among serving dishes. Keep the puddings in the fridge until fully chilled, about 1 to 2 hours.
• To serve: Whip the heavy cream with the confectioners' sugar until soft peaks form. Dollop a spoonful of whipped cream on top of each bowl of rice pudding, dust with ground cinnamon, then enjoy.

Steps:

• RICE PUDDING:.
• Combine milk, arborio rice, sugar, vanilla & salt, in a heavy, large saucepan.
• Cook over medium-low heat until mixture thickens and rice is tender, stirring occasionally, about 1 hour.
• Reduce heat to low.
• Whisk egg yolks and cream together in a small bowl.
• Gradually whisk 1/2 cup rice mixtures into egg mixture(to temper); return mixture to the saucepan and cook for 2 minutes, stirring constantly; DO NOT LET BOIL.
• Remove from the heat.
• Add white chocolate and stir until melted.
• Stir in the orange zest(if using) and cinnamon.
• Transfer pudding to a large bowl, cover, and chill until cold. (Cover with plastic wrap touching the pudding, so skin doesn't form).
• WARM CHERRY SAUCE:.
• Bring preserves and cinnamon to a simmer in a medium saucepan over low heat, add the kirsch(or other liqeuer, if using other fruit preserves).
• Carefully ignite with a long match or just warm through(I think the latter is safer, at home).
• ASSEMBLING THE PUDDING:.
• Serve pudding in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.
• Either way it will look lovely and taste even better.
• Enjoy!

Steps:

• In a medium saucepan, combine rice and milk. Cook over medium heat 45 minutes or until rice is tender; set aside to cool.
• In a medium bowl, whip cream until stiff; stir in vanilla. Stir whipped cream, sugar and chopped almonds into cooled rice mixture. Spoon into a serving dish. Refrigerate 3 to 4 hours. Sprinkle with toasted almonds.
• To make sauce: Heat cherries with juice. Dissolve cornstarch in a little water. Stir into cherries; gently stir over medium heat until thickened. Flavor with liquer, if desired. Serve rice pudding with hot cherry sauce.
• Interesting note: It was once traditional in Denmark to include 1 whole almond in the rice pudding. The person who found it would receive the prize-a marzipan pig.

Steps:

• Split half of the vanilla pod length ways, scrape out the seeds.
• Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil.
• Reduce the heat. Add the rice gradually, stirring constantly.
• Increase the heat and bring to a boil again.
• When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn't stick too much to the bottom.
• Leave to cool completely.
• Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce.
• Now make the cherry sauce. Place the cherries in a medium saucepan. Add sugar and 1 1/2 cups water. Add the vanilla pod. Simmer until the cherries are tender.
• Combine the potato starch with 2 tablespoons cold water.
• Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly.
• Stir in the lemon juice and serve warm over the rice pudding. Garnish with a fresh mint leaf, if desired.
• * I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.

Steps:

• Cook the rice, milk, and sugar in a heavy-bottomed 2-quart saucepan over medium heat until the rice is tender and the milk is absorbed, 30-40 minutes. Remove from the heat and stir in the almond extract, almonds, and sherry. Using a rubber spatula, scrape the pudding into a bowl and chill for at least 1 hour. Whip the cream in an electric mixer on high speed (or by hand) until soft peaks form and then get a little firmer, and fold into the chilled pudding. Serve immediately or refrigerate until ready to serve. Top with warm or cold cherry sauce.
• Dried Cherry Sauce
• Place the cherries in a small saucepan with the wine, 1/2 cup water, and the sugar or jelly. Bring to a boil, reduce heat, and simmer until the cherries are tender and the juice is syrupy (approximately 10 minutes).

Steps:

• In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
• In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
• Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.