Ris a l'amande (Danish rice pudding)

    40 min

    Creamed rice with almonds and cherry topping. This rice pudding is traditionally served for dessert on Christmas Eve. A whole almond is added to one serving and whoever gets the almond gets a small present.

    Samantha's Supper

    Kent, England, UK
    3 people made this

    Serves: 4 

    • 185g rice
    • 960ml milk
    • 5 tablespoons caster sugar, or to taste
    • 1/2 teaspoon salt
    • 500ml whipped cream
    • 80g blanched almonds, very finely chopped or blitzed
    • 1/2 vanilla pod or a few drops vanilla extract
    • 1 tin stoned black cherries in syrup

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Combine the rice and milk in a pan and cook until tender, about 20 minutes. Add sugar and salt. Cool.
    2. Add the cream, almonds and vanilla seeds from the pod or vanilla extract. Mix well. Divide into serving bowls or glasses until well chilled.
    3. To serve, spoon on top some cherries and syrup. This is quite a rich dessert so only a small quantity is needed.

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