Risalamande (Danish Almond Rice Pudding with Cherry Sauce)




Risalamande (Danish Almond Rice Pudding with Cherry Sauce)




Wonderfully creamy and delightfully flavorful, this famous rice pudding is sure to win you over!

Ingredients

For the Rice Pudding:
·       1 cup arborio rice
·       1 1/4 cup water
·       4 cups milk
·       1/4 teaspoon salt
·       2 teaspoons finely grated lemon zest
·       2 tablespoons sugar
·       4 ounces chopped blanched almonds
·       For the Risalamande:
·       2 cups heavy whipping cream
·       1/4 cup sugar
·       2 teaspoons vanilla bean paste *not extract*
·       1/2 teaspoon quality almond extract
·       Cherry Sauce warm, for serving (click the link for the cherry sauce recipe)
·       Sprigs of fresh mint for garnish optional

Instructions

1.    Bring the rice, salt, lemon zest, sugar and water to a boil in a medium-sized stock pot. Boil for 3 minutes, add the milk and return to a boil. Reduce the heat to low, cover and simmer for 30-35 minutes, stirring occasionally, increasing the frequency during the last 10 minutes to prevent scorching. Stir in the chopped blanched almonds.
2.    ……………………………………..
3.    ………………………………………………..

Full instructions: Click here


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