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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Cook rice for about 50 minutes (must cook completely). Be careful it doesn't burn. Cool in refrigerator, slightly covered with plastic wrap. | 3. 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. | 4. 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. | 5. When ready to serve, top rice with cherries and toasted almonds. Can be done in individual dishes or in one large bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	4	cups		595.36	46.6528	30.744	31.9152
rice	2/3	cup		452.6333	94.0417	9.2993	3.9467
salt	1/2	teaspoon		-	-	-	-
vanilla extract	1 1/2	1/2		18.144000000000002	0.797	0.0038	0.0038
heavy whipping cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
almond	1/2	cup	sliced toasted	963.56	0.0	0.0	109.0
cherry juice	1	can	sweetened	-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	1/3	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.