• Cooking Time:
  • Servings:
  • Preparation Time:



  • 4 cups whole milk
  • 2/3 cup pearl rice
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups heavy whipping cream
  • 1/2 cup granulated sugar
  • 1/2 cup sliced almonds, toasted
  • Cherry Topping
  • 1 (16 ounce) can cherries in juice (can be sweetened)
  • 1 tablespoon cornstarch
  • 1/3 cup water


  • For the rice: Bring milk to a boil (watch carefully so it doesn't boil over) in a medium sized saucepan over med. high heat. Add salt and rice, stir, then cover and reduce to low heat.
  • Cook rice for about 50 minutes (must cook completely). Be careful it doesn't burn. Cool in refrigerator, slightly covered with plastic wrap.
  • While rice is cooling, combine whipping cream, vanilla and sugar in mixer. Whip on medium to high speed until stiff peaks form. Combine cooled rice with cream, cover, and refrigerate.
  • For the cherry sauce: Bring cherries to a boil over med. high heat. Combine water and cornstarch, then add to the boiling cherries. Cook together for one minute or until thickened, stirring constantly. Cool in refrigerator.
  • When ready to serve, top rice with cherries and toasted almonds. Can be done in individual dishes or in one large bowl

Categories: European 
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