1 qt. milk
1/2 c. long-grain rice
1/2 vanilla bean, split lengthwise
1/4 c. sweet almonds, blanched & skinned
1 or 2 bitter almonds, blanched & skinned
2 tbsp. sugar
1 1/4 c. cream, whipped until stiff

--CHERRY SAUCE:--

About 1 1/2 c. canned cherries
1/4 c. cherry liqueur
1 tbsp. potato flour

Boil the milk in a thick-bottomed saucepan. Add the rice and vanilla bean, stirring all the time with a whisk or a wooden spoon in figure 8 movements until the mixture boils. Reduce the heat to a simmer and let the rice cook gently until tender. Leave to cool. Meanwhile, chop the almonds coarsely, keeping aside 1 whole sweet almond, if it is Christmas. Fold the almonds, sugar and whipped cream gently into the cool rice mixture. When all the ingredients are well mixed, pour into your best crystal bowl and finally put in the whole almond. Keep in the refrigerator until ready to serve. To make cherry sauce, heat the drained cherries in a saucepan and add the cherry liqueur. Mix the potato flour to a thin paste with a little cold water and pour slowly into the cherries, stirring gently all the time, but do not let the sauce boil. Serve the hot sauce in a sauceboat with the ris a' l'amande. The contrast between the cold pudding and the hot sauce is delicious. If you prefer a cold cherry sauce, just mix the cherries in syrup with the liqueur and serve as before. Needless to say, a small glass of cherry liqueur goes well with this rich dessert. Serves 6.



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