Instructions: 1. Whip cream to stiff stage in large bowl. Gently fold in almonds, sugar, vanilla, sherry, and cooled rice porridge.

2. Fold in 1 whole almond.

3. Cover dish and refrigerate for at least 2 hours.

4. Serve with cherry sauce or other fruit sauce.

Rice Porridge:
1. Combine rice and milk in top of double boiler. Bring water to boil in bottom of double boiler. Cover top of pan and place over hot water. Keep water at a low boil.

2. Cook for 1 1/2 hours, stirring several times to mix rice and milk. Milk will be all absorbed at end of cooking period.

3. Cool rice for 1/2 hour. Stir in whipping cream and salt. Cover.

Cherry Sauce:
1. Combine juice-water with cornstarch in small heavy saucepan. Stir until blended. Bring to a boil over medium heat. Stir until clear. 2. Add cherries, lemon juice, and almond extract. Set aside to cool.

VARIATIONS: Make fruit sauces using raspberries or strawberries. Some cooks use commercially canned pie filling.

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