Instructions: 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 & tasty marzipan pig!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.