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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, combine rice and milk. Cook over medium heat 45 minutes or until rice is tender; set aside to cool. | 2. 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. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	1/2	cup	uncooked	-	-	-	-
milk	3 1/2	cups		520.94	40.8212	26.901	27.9258
whipping cream	1 1/2	cups		525.6	5.327999999999999	3.906	55.638000000000005
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
almond	3/4	cup	blanched chopped	120.22399999999999	0.0	0.0	13.6
almond	1	tablespoon	sliced toasted	120.22399999999999	0.0	0.0	13.6
dark cherry	1	can	sweet	-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water				-	-	-	-
cherry liqueur			flavored	-	-	-	-

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