Traditional Danish christmas dessert/Risalamande
Rice pudding with almond and whipped cream and cherry sauce.
250 g Short grain rice
1 Cup water
1 1/4 Liter milk
1/2 litre whipping cream
1/2 Tsp vanilla suger
Icing suger about 60-70g
100 g Almond (socked with boil water for
1 hour then peel & chopp them)
cook the rice with water on the medium heat until the water is absorbed.
Add the milk. let to the boil on the medium heat until the rice is very tender.
rice is very tender and milk is absorbed remove from heat and let to cool.
peel and chop the almonds. Whip up heavy cream Add the vanilla and icing suger.
Mix whipped cream into the cool rice pudding Put the chopped almonds and mix well.
It better to enjoy it after it has been in the refridgerator about one hour
Can also stay in the refrigerator in three days
Serve with cherry sauce. enjoy