Ris A La Mande - Danish Christmas Rice Pudding Recipe
A traditional Danish Christmas rice pudding dessert that has almonds and cherry topping, served on Christmas Eve
Ingredients
- ½ stick vanilla
- 50 g porridge rice
- ½ l whole milk
- 50 g almonds
- 2 tbsp. sugar
- 4 dl full-fat whipping cream - nothing with any substitute products to lower the fat percentage
Instructions
- Scrape the vanilla beans out of the half vanilla bean.
- Boil vanilla beans, barley, rice and milk for a porridge - it takes approx. ½ hours time. Remember to stir regularly so that the porridge does not sting or settle to the bottom.
- Slip the almonds and chop them roughly. Remember to save a whole almond for the almond gift. Because it is probably still a tradition that whoever gets the almond should have the almond gift.
- Remove the vanilla bean and stir the almonds and sugar into the porridge when it is cooked through.
- Cool the porridge - it must be completely cold. Therefore, it may be a good idea to make point 1-5 the day before.
- Whip the cream to a froth and turn it into the porridge when it is completely cold.
- Serve with cherry sauce or dessert cherries.