White Chocolate Rice Pudding with Cherries Jubilee and Sliced Almonds

Ingredients

• 4 1/2 cups whole milk
• 2/3 cup long-grain white rice
• 2/3 cup sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 2 large egg yolks
• 3 tablespoons whipping cream
• 4 ounces good-quality white chocolate (recommended: Lindt or Valrhona), chopped
• 1 tablespoon grated orange zest
• 1/4 teaspoon ground cinnamon
• Warm Cherry Sauce, recipe follows
• Whipped cream, for garnish, optional
• 1/4 cup slivered almonds, toasted, for garnish

Directions

Combine first 5 ingredients in a heavy, large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.

Reduce heat to low. Whisk egg yolks and cream together in a small bowl. Gradually whisk 1/2 cup rice mixture into egg mixture; return mixture to the saucepan and cook for 2 minutes, stirring constantly; do not let boil. Remove from the heat. Add white chocolate and stir until melted. Stir in the orange zest and cinnamon. Transfer pudding to a large bowl, cover, and chill until cold. Serve in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.

1 cup cherry preserves

1/4 teaspoon ground cinnamon

3 tablespoons kirsch (cherry brandy)

Bring preserves and cinnamon to a simmer in a medium saucepan over low heat. Remove from the heat, add the kirsch, and carefully ignite with a long match or just warm through.