Ris à la Mande

Ingredients

Short-grain rice

1 cup

Water

2 cups

Salt

1/4 teaspoon

Milk

4 cups

Granulated sugar

1/2 cup

Vanilla extract

1 teaspoon

Almonds

1/2 cup, chopped

Whipped cream

2 cups, lightly whipped

Cherry sauce

1 cup

Instructions

1. In a medium saucepan, bring 2 cups of water and 1/4 teaspoon of salt to a boil. Add 1 cup of short-grain rice, reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and the water is absorbed.
2. In a separate saucepan, combine 4 cups of milk, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract. Heat over medium heat until hot but not boiling, stirring occasionally to ensure the sugar dissolves.
3. Once the rice is cooked, add it to the milk mixture and stir well. Continue to cook for an additional 10 minutes, stirring occasionally to prevent sticking and to achieve a creamy consistency.
4. Remove the saucepan from heat and allow the rice pudding to cool to room temperature.
5. Once cooled, gently fold in 2 cups of lightly whipped cream and 1/2 cup of chopped almonds until well combined. This will add lightness and texture to the pudding.
6. Chill the Ris à la Mande in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
7. To serve, spoon the chilled rice pudding into individual bowls and generously top with cherry sauce for a vibrant contrast.