Ingredients:
3/4 ounce slivered almonds, about 3 tbsp,toasted until golden
4 cups skim milk
1 cup arborio rice or 1 cup other short-grain rice
1/8 teaspoon ground cinnamon
1/2 teaspoon table salt
1/2 cup sugar
1/2 teaspoon almond extract ( I used vanilla and it tasted GREAT)
1 1/2 cups cherries (optional)
Directions:
Coat bottom and sides of a 9-inch springform pan with cooking spray.
Spread toasted almonds in a single layer in bottom of pan.
Set aside.
In a heavy-bottomed saucepan, heat milk to boiling.
Stir in rice, cinnamon and salt.
Reduce to simmer and cook, stirring occasionally, 15 minutes.
Add sugar and almond extract and cook, stirring often, 12 to 15 minutes longer or until rice is cooked through and mixture is thick.
Gently spoon rice mixture into pan and spread evenly, keeping almonds intact on bottom.
Cool to room temperature.
Cover and refrigerate just until firm, about 40 minutes.
To serve, remove sides of pan and invert tart onto serving plate.
Lift off bottom of pan (almonds will now be imbedded on top of tart).
Garnish with fresh cherries and serve.
Servings: Serve
Time preparation: 20 min.
Time total: 50 min.