| How To Cook: |
|
|
1. Bring the milk to a boil in a 2-quart saucepan and add the sugar and rice. Stir once or twice, then lower the heat and simmer uncovered about 25 minutes, or until the rice is quite soft but not mushy.
|
2. Cooking time for rice varies, but a sure test is to rub a grain between the thumb and forefinger; if there is no hard kernel in the center, the rice is done.
|
3. Pour the finished rice immediately into a shallow bowl to cool it quickly, and then add the chopped almonds, sherry and vanilla.
|
4. Whip the heavy cream in a chilled bowl with a wire whisk or hand or electric beater until it thickens and holds its shape softly. Fold it into the tepid rice mixture, turn the pudding into a serving dish and chill before serving.
|
5. A cold cherry or raspberry sauce or a spoonful of cherry liqueur is often served on top of this modern version of an ancient Christmas porridge.
|
