Danish Christmas - risalamande

Risalamande was invented when the rice was easy to get, so the upper class had to serve something more “expensive”, than what the common people eat Christmas eve.
Wondering about the one whole almond ? the rule is, the one there get the almond, get a little present. The almond goes in the pot with Risalamande and the person who have the almond can reveal himself when the whole pot of Risalamande. You can also just put it in a random plate, switch the all the plates a couple of times so you do know where it is - Enjoy.
6 Servings

  • 3 dl water
  • 180 g pudding rice (ca. 2½ dl) / or leftovers from Christmas
  • 1 liter Milk
  • 100 g blanched almonds
  • 2 vanilla beans
  • 4 spsk sugar
  • ¼ liter whipping creme
  • Hot cherry sauce
1) Rice pudding:
Bring water and rice to a boil in a heavy-based saucepan. Cook the rice over a moderate heat and stirring for approx. 2 min.
Add milk and cook the porridge on low heat, still stirring, for approx. 10 minutes. Cover and cook for approx. ½ hour - stirring occasionally. Leave the porridge covered in the refrigerator until it is cold - like the next day.

2) Set a side one whole almond and chop the rest. Stir rice pudding, vanilla seeds, sugar and ground almonds together. Whip the cream to a light foam and fold gently into the porridge. Add the whole almond at last . Cover risalamanden and refrigerate at least 2 hours. Season to taste

Serve with hot cherry sauce.

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