Amount
Ingredient
Preparation



1/2
cup
rice

uncooked short-grain white



3 1/2
cups
milk





1 1/2
cups
heavy whipping cream





1/2
teaspoon
vanilla extract





3
tablespoons
sugar





3/4
cup
almonds

chopped blanched





---

Cherry Sauce



16
ounces
cherries

canned dark sweet



1
tablespoon
cornstarch





1
x
water





1
x
cherry liqueur

optional

 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 and tasty marzipan pig!