1/2 c  Uncooked short-grain white r
3 1/2 c  Milk
1 1/2 c  Whipping cream
1/2 ts Vanilla extract
3 tb Sugar
3/4 c  Chopped blanched almonds

-CHERRY S –
16 oz Can dark sweet cherries
1 tb Cornstarch
Water
Cherry liqueur, if desired

In a medium saucepan, combine rice and milk. Cook over medium heat 45
minutes or until rice is tender; set aside to cool. In a bowl whip cream
until stiff; stir in vanilla. Stir whipped cream, sugar and chopped almonds
into the cooled rice. Refrigerate 3 to 4 hours.
Sauce: Heat cherries with juice. Dissolve cornstarch in a little
water. Stir into cherries; gently stir over medium heat until thicked.
Some people like the cherry sauce served hot with the rice pudding.
In Denmark the tradition is to include 1 whole almond in the rice pudding.
And the person to find it wins the prize ~ commonly a cute & tasty marzipan
pig!