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Ris A L'Amande


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Ris A L'Amande

lissar | Apr 10, 2002 04:49 PM

The Toronto Star mentioned this dish in the food section today. The article said that it's a Danish dessert, creamed rice with chopped almonds, folded with whipped cream, and served with a cherry sauce. I can probably figure out how to approximate it on my own, but I was wondering if anyone else has made it, and has any suggestions. It sounds great. I'm already ticking over possibilities in my head- use apricots instead of cherries, add kirsch or amarretto...

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