Cherry Rice Cream

Description
Makes 6 servings.

Ingredients

 * 3/4 cup uncooked rice
 * 1/4 cup sugar
 * 4 cups milk
 * 1/3 cup chopped pecans or walnuts
 * 1 egg yolk, beaten
 * 1 teaspoon vanilla extract
 * 1 cup whipping cream, whipped
 * 1 16-ounce can pitted Bing (black) cherries with liquid
 * 2 tablespoons Creme de Cassis (black currant liqueur)
 * 1 tablespoon cornstarch
 * 1 tablespoon water

Directions
Combine rice, sugar and milk in large saucepan. Bring to a boil; simmer uncovered, stirring frequently, 30 to 35 minutes or until thick and creamy.

Remove from heat; gradually stir in pecans, egg yolk, and vanilla. Cool to room temperature. Fold in whipped cream; cover and refrigerate.

Combine cherries and liquid with liqueur in small saucepan; simmer, stirring, 5 minutes. Dissolve cornstarch in water; add to saucepan and cook, stirring, 1 minute or until thickened. Serve rice cream in shallow serving dish topped with cherry mixture