Sunday, April 5, 2009

Almond Rice

1/3 cup short grain rice
2 1/8 cups milk
1 1/2 teaspoons vanilla
2 tablespoons sugar
handful of sliced almonds
1 3/4 cups whipping cream

Bring milk to a boil. Sprinkle in uncooked rice. Turn heat down to medium and cook with lid on for about 50 minutes, stirring now and then. Cool the rice; stir in the almonds and sugar. Whip the cream. Fold the rice mixture into the whipped cream. Refrigerate. Serve cold.

Testing comment: This was a really good and different dessert. It was better after it had chilled overnight. I used powdered milk, and it was plenty rich along with the whipping cream. I just used 1/2 pint of cream and thought that was enough. I also added 1/4 teaspoon salt when I cooked the rice to enhance the flavor.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 90)

No comments: