DANISH SWEET RICE
My mom found this recipe years ago, and it quickly became a favorite for special occasions. It's not hard to make--it's just so good, it seems like it needs to be reserved for something special!
Provided by Battle in Seattle
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- For the rice: Bring milk to a boil (watch carefully so it doesn't boil over) in a medium sized saucepan over med. high heat. Add salt and rice, stir, then cover and reduce to low heat.
- Cook rice for about 50 minutes (must cook completely). Be careful it doesn't burn. Cool in refrigerator, slightly covered with plastic wrap.
- While rice is cooling, combine whipping cream, vanilla and sugar in mixer. Whip on medium to high speed until stiff peaks form. Combine cooled rice with cream, cover, and refrigerate.
- For the cherry sauce: Bring cherries to a boil over med. high heat. Combine water and cornstarch, then add to the boiling cherries. Cook together for one minute or until thickened, stirring constantly. Cool in refrigerator.
- When ready to serve, top rice with cherries and toasted almonds. Can be done in individual dishes or in one large bowl.
Nutrition Facts : Calories 566.3, Fat 38.6, SaturatedFat 21.6, Cholesterol 125, Sodium 289.8, Carbohydrate 46.3, Fiber 1.2, Sugar 25.8, Protein 9.9
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