Almond Rice Pudding Ris A Lamande Recipes

RICE & ALMOND PUDDING (RIS A L'AMANDE)

Steps:

• 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 medium bowl, whip cream until stiff; stir in vanilla. Stir whipped cream, sugar and chopped almonds into cooled rice mixture. Spoon into a serving dish. Refrigerate 3 to 4 hours. Sprinkle with toasted almonds.
• To make sauce: Heat cherries with juice. Dissolve cornstarch in a little water. Stir into cherries; gently stir over medium heat until thickened. Flavor with liquer, if desired. Serve rice pudding with hot cherry sauce.
• Interesting note: It was once traditional in Denmark to include 1 whole almond in the rice pudding. The person who found it would receive the prize-a marzipan pig.

RISALAMANDE (DANISH RICE PUDDING)

Steps:

• 1. Bring milk to a boil slowly in a large pot.
• 2. Add rice, keep simmering until rice is tender, stirring every 3-4 minutes to prevent rice or milk from burning at the bottom. This takes 45 minutes to an hour.
• 3. When rice is firm, remove from the heat and let cool. All the milk should be absorbed into the rice when it is done. When cool, add the sugar, vanilla and almonds, and mix in.
• 4. Fold in whipped cream. Chill and serve with raspberry sauce.
• 5. While the rice is simmering, you can make the raspberry sauce. In a medium saucepan place the frozen raspberries and water, heat until thawed, add 1/2 cup of the sugar and stir. Let simmer for 3-5 minutes.
• 6. Mix cornstarch with 1/4 cup of sugar and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
• 7. TIP: You can also serve with a strawberry sauce or a cherry sauce. My new Danish friend made it with the raspberry sauce, but I have read that a cherry sauce is more traditional. I haven't tried that, but I am going to next time I make it. I have also thought about doing a strawberry/raspberry mix for the sauce.