Ingredients
- ½ cup blanched almond slivers
- ¾ cup Basmati rice
- 1 quart whole milk
- 6 tablespoons sherry
- ½ cup sugar
- 1 ½ cups mixed fresh cherries, pitted and sliced
- ½ cup red currant jelly
- 1 cup heavy cream
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Nutritional Information
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Nutritional analysis per serving (8 servings)
359 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 7 grams protein; 52 milligrams cholesterol; 65 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
8 servings
Preparation
- Preheat oven to 350 degrees.
- Place the almonds on a baking sheet, and cook in oven for 10 minutes or until they are lightly browned.
- Combine the rice and milk in a heavy-gauge saucepan over high heat. Bring to a boil, stirring constantly. Then, reduce heat to simmer and cook for about 30 minutes, stirring frequently, until rice absorbs milk.
- Remove rice from heat, and stir in sherry, sugar and almonds. Refrigerate.
- Meanwhile, place cherries and jelly in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes. With a slotted spoon, remove cherries to a bowl. Refrigerate.
- Cook remaining fruit liquid over high heat until it is reduced by half. Set aside to cool.
- Whip heavy cream until it develops firm peaks. Fold whipped cream, 1/3 at a time, into rice pudding.
- Assemble dessert in large wine goblets, with cherries on the bottom, then a layer of rice pudding and then some slivered almonds. Pour reduced fruit liquid over everything.
1 hour
Dining and Cooking