Creamy Danish Risalamande with Cherry Sauce and Almonds

1. 1

   Rinse the rice under cold water until the water runs clear, then drain.

2. 2

   In a saucepan, combine rice and milk; bring to a simmer over medium heat, stirring occasionally.

3. 3

   Cook rice for about 30 minutes, until tender; stir in sugar, vanilla, and cream.

4. 4

   In another pot, combine cherries, water, and lemon juice; simmer for 10 minutes.

5. 5

   Mix cornstarch with a little cold water, then add to the cherry mixture to thicken.

6. 6

   Once rice pudding is thick and creamy, stir in slivered almonds and refrigerate.

7. 7

   Serve chilled rice pudding topped with warm cherry sauce.

Per serving