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.
3 people made this
Ingredients
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
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Combine the rice and milk in a pan and cook until tender, about 20 minutes. Add sugar and salt. Cool.
- Add the cream, almonds and vanilla seeds from the pod or vanilla extract. Mix well. Divide into serving bowls or glasses until well chilled.
- 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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