Denmark’s Risalamande

AuthorGeo FoodsCategory

Ingredients

 200 g of pudding rice
 800 ml of milk
 50 g of caster sugar
 1 vanilla pod, scraped
 75 g of whole almonds
 300 ml of double cream

Preparation

1

Place the rice in a heavy bottomed saucepan along with the milk and the scraped vanilla pod and seeds. Stir well to combine until the ingredients are fully incorporated.

Cook for around 30 minutes over a moderate heat until all of the milk is absorbed, stirring occasionally to ensure the rice does not catch.

Once cooked, remove the vanilla pod and leave to cool to room temperature. Meanwhile, set aside one whole almond for serving and use a sharp knife to finely chop the rest.

Once the rice gets cooled, mix through the chopped almonds. Lightly whip the cream in a separate bowl and gently fold it through the rice pudding.

Related Recipes

Ingredients

 200 g of pudding rice
 800 ml of milk
 50 g of caster sugar
 1 vanilla pod, scraped
 75 g of whole almonds
 300 ml of double cream

Directions

1

Place the rice in a heavy bottomed saucepan along with the milk and the scraped vanilla pod and seeds. Stir well to combine until the ingredients are fully incorporated.

Cook for around 30 minutes over a moderate heat until all of the milk is absorbed, stirring occasionally to ensure the rice does not catch.

Once cooked, remove the vanilla pod and leave to cool to room temperature. Meanwhile, set aside one whole almond for serving and use a sharp knife to finely chop the rest.

Once the rice gets cooled, mix through the chopped almonds. Lightly whip the cream in a separate bowl and gently fold it through the rice pudding.

Denmark’s Risalamande

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