---------- Recipe via Meal-Master (tm) v8.04
  Categories: Desserts
       Yield: 4 servings
     1/2 c  Uncooked short-grain white r
   3 1/2 c  Milk
   1 1/2 c  Whipping cream
     1/2 ts Vanilla extract
       3 tb Sugar
     3/4 c  Chopped blanched almonds
 -------------------------CHERRY S-------------------------
      16 oz Can dark sweet cherries
       1 tb Cornstarch
       1 x  Water
       1 x  Cherry liqueur, if desired
     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!