| |
|
What You Need:
(To Serve: 4)
|
|
|
¾ cup long-grain rice
6 cups boiling water
1 quart milk
1 teaspoon salt
2 tablespoons butter, melted
2 tablespoons sugar
½ teaspoon almond extract
Freshly ground nutmeg to taste
½ cup coarsely ground blanched almonds
GARNISH
1 cup heavy cream, whipped
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Place the rice in a strainer and pour the boiling water over the rice. Drain well.
|
2. Place the rice, milk, and salt in a double boiler and cook, covered, for 1 to 1½ hours, or until all is thick and creamy.
|
3. Stir in the butter, sugar, almond extract, nutmeg, and almonds.
|
4. Serve warm or chilled, with whipped cream.
|
|
|
|
|
