Easy Recipe Finder
Recipe Feeder
ngredients for Pudding:
1/2 Lb Round Rice (not the longer version, such as Uncle Ben's)
1 1/2 Qt. Milk
1/3 Lb Sugar
1/3 Lb Shelled and peeled Almonds
1/2 Teaspoon Salt
1 Vanilla Bean (or 1 tablespoon Vanilla Extract)
6 Pc. Gelatin (or 4 teaspoons)
1 Qt. Heavy Cream
Ingredients for Cherry Sauce:
2 Cups pitted Cherries
Juice of 1 lemon
1/3 Cup Sugar
1 Cup Water
1 Bayleaf
1/4 cup Grand Marnier Liqueur (or Triple Sec)
1 Teaspoon Cornstarch mixed with 1 Teaspoon water, for thickening
1. Prepare the pudding one day before serving.
2. Wash the rice. Add the sugar, opened vanilla bean and salt to the milk in an oven-proof saucepan, which has a fitted cover.
3. Cover and cook the rice over medium heat in the milk mixture. Stir the mixture frequently until it comes to a boil.
4. Remove the pan from the heat and place it in a preheated 375 degree F. oven for 20 - 30 minutes. The rice should be
"al dente" when it is removed from the oven.
5. Place the pudding in a bowl and refrigerate overnight.
6. Make the sauce by taking the pitted cherries and placing them in a saucepan. Add the water, sugar, lemon juice, bayleaf
and let mixture simmer for 5 minutes. Add the cornstarch, stir, and remove from heat.
7. Cool the cherry sauce and refrigerate.
Procedure (Day 2):
1. One hour before serving, remove the pudding from refrigerator.
2. Melt the gelatin in a little water.
3. Chop the almonds.
4. Add the unsolidified gelatin to the pudding, then the almonds, then a little by little add the heavy cream. Stir lightly with
a wire whisk.
5. Refrigerate 1/2 - 1 hour.
6. When serving, add the Grand Marnier to the Cherry Sauce. Serve the sauce cold or hot, depending on your preference.
1/2 Lb Round Rice (not the longer version, such as Uncle Ben's)
1 1/2 Qt. Milk
1/3 Lb Sugar
1/3 Lb Shelled and peeled Almonds
1/2 Teaspoon Salt
1 Vanilla Bean (or 1 tablespoon Vanilla Extract)
6 Pc. Gelatin (or 4 teaspoons)
1 Qt. Heavy Cream
Ingredients for Cherry Sauce:
2 Cups pitted Cherries
Juice of 1 lemon
1/3 Cup Sugar
1 Cup Water
1 Bayleaf
1/4 cup Grand Marnier Liqueur (or Triple Sec)
1 Teaspoon Cornstarch mixed with 1 Teaspoon water, for thickening
1. Prepare the pudding one day before serving.
2. Wash the rice. Add the sugar, opened vanilla bean and salt to the milk in an oven-proof saucepan, which has a fitted cover.
3. Cover and cook the rice over medium heat in the milk mixture. Stir the mixture frequently until it comes to a boil.
4. Remove the pan from the heat and place it in a preheated 375 degree F. oven for 20 - 30 minutes. The rice should be
"al dente" when it is removed from the oven.
5. Place the pudding in a bowl and refrigerate overnight.
6. Make the sauce by taking the pitted cherries and placing them in a saucepan. Add the water, sugar, lemon juice, bayleaf
and let mixture simmer for 5 minutes. Add the cornstarch, stir, and remove from heat.
7. Cool the cherry sauce and refrigerate.
Procedure (Day 2):
1. One hour before serving, remove the pudding from refrigerator.
2. Melt the gelatin in a little water.
3. Chop the almonds.
4. Add the unsolidified gelatin to the pudding, then the almonds, then a little by little add the heavy cream. Stir lightly with
a wire whisk.
5. Refrigerate 1/2 - 1 hour.
6. When serving, add the Grand Marnier to the Cherry Sauce. Serve the sauce cold or hot, depending on your preference.
