Risalamande
A creamy Danish cold rice pudding folded with whipped cream and chopped almonds, served with a glossy warm cherry sauce on Christmas Eve.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Rinse the rice, then combine it with the milk in a heavy saucepan and bring to a gentle simmer over medium heat, stirring often to keep it from scorching on the bottom.
- 2
Lower the heat and cook uncovered for 35 to 40 minutes, stirring frequently, until the rice is very tender and the mixture is thick and porridge-like, then stir in the sugar and vanilla and cool completely in the refrigerator.
- 3
Fold the chopped almonds into the chilled rice porridge, reserving one whole almond to hide in the bowl for the traditional prize.
- 4
Whip the heavy cream to soft peaks, then gently fold it into the rice mixture in two additions until light and creamy, taking care not to deflate the cream.
- 5
For the sauce, simmer the cherries and their syrup in a small pan for 8 minutes until slightly thickened, then cool slightly so it is warm but not hot.
- 6
Spoon the risalamande into bowls and top each serving with the warm cherry sauce just before bringing to the table.
Plan it in Listahan
Add Risalamande to your week, check it against your household's allergens, and build the shopping list automatically.