1 (1/4 oz.) envelope unflavored gelatin
3 tablespoons cold water
4 cups milk
1 cup short-grain white rice
7 tablespoons sugar
Dash of salt
1 cup heavy cream, for whipping
1 teaspoon vanilla extract
1/2 cup blanched almonds, chopped
1 whole almond
Homemade Bing Cherry Sauce (see recipe below) or 1 can Cherry Pie Filling
Place 3 tablespoons water in a small bowl. Sprinkle gelatin over water. Let stand 3 minutes to soften gelatin. Warm mixture in microwave until gelatin dissolves, about 30 seconds.
Meanwhile, place 2 cups of the milk and the rice in a medium saucepan. Stir over moderate heat until the rice is tender, about 20 minutes. Stir in the dissolved gelatin, then the remaining 2 cups of milk, the dash of salt and the sugar. Transfer the rice mixture to a large bowl. Freeze until mixture is cold and thickens but does is not set, stirring occasionally, about 45 minutes.
Whip the cream and vanilla until soft peaks form. Fold the whipped cream into the rice mixture. Fold in the 1/2 cup chopped almonds, and the one (1) whole almond. Place in a serving bowl and chill in refrigerator. When ready to serve, spoon into individual dessert bowls, and serve with cherry sauce. Refrigerate any left-over pudding.
Makes 4-6 servings.
Homemade Bing Cherry Sauce
1 can (17 oz.) Pitted Bing Cherries
3-4 tsp. granulated sugar
2 tbsp. cornstarch
Dash of salt
1 teaspoon of lemon juice
1/2 tsp. almond extract or almond flavoring, optional
Water, to add to Bing Cherry liquid from can
Drain can of pitted bing cherries. Reserve liquid. Pour liquid (that you drained and reserved from can) into a medium saucepan, and add enough water to liquid to make 1 1/2 cups. Cook on medium heat, adding sugar, cornstarch, and a dash of salt. Cook and stir mixture until thickened and clear. Add the cherries, the lemon juice, and if desired, 1/2 tsp. almond extract. Pour sauce over individual servings of the Ris ala mande.
Photograph taken by Diana Baker Woodall © 2002
Date: May 30, 2002-Revised 7-14-03