Risalamande (Danish Rice Pudding)
Servings: 8 servings
Ingredients
Rice Pudding Ingredients
- 2 cups whole milk
- 3 cups skim milk
- ⅔ cup sugar, divided
- ¼ teaspoon salt
- 1 cup Arborio rice, risotto rice
- 1 cup heavy whipping cream
- ½ teaspoon good quality almond extract, divided
- 1 cup blanched almonds, finely chopped and slightly toasted (see Gr8 Tip below)
- 1 whole blanched almond
- 1 Tablespoon vanilla bean paste , or 1 vanilla bean split lengthwise and scraped (do not use vanilla extract)
Cherry Sauce Ingredients
- 1 24-ounce jar Morello cherries in light syrup, available at Traders Joe's or specialty stores
- 2 Tablespoons cornstarch
- ¼ cup water
- 3 Tablespoons butter
Instructions
Rice Pudding Recipe
- Bring the two kinds of milk, 5 Tablespoons of the sugar, salt and rice to a boil in a large pot.
- Turn the heat to low, cover and simmer, until rice is tender, stirring every 3-4 minutes for approximately 35 minutes, to prevent the rice and milk from burning. It can burn very quickly.
- Once rice is thickened and cooked, pour rice mixture into a large bowl to cool.
- While rice is cooling, in a medium well-chilled bowl (stainless works best) add whipping cream, ¼ teaspoon almond extract and 2 Tablespoons of the sugar.
- Using an electric mixer, beat the cream, extract and sugar until the cream is stiff and has formed peaks. Set the bowl aside.
- Add the chopped almonds, the one whole almond and vanilla paste to the rice mixture and mix well.
- Gently fold the whipped cream into the rice mixture.
- Cover and refrigerate for a minimum of 4 hours (may be made the day before).
- Divide the rice pudding either chilled or room temperature into 8 individual bowls.
- Top with warm cherry sauce and serve.
Cherry Sauce Recipe
- Using a colander, drain the cherries in a bowl and reserve the liquid.
- Combine the cornstarch with the water and stir until completely combined.
- In a medium saucepan, add the reserved cherry liquid, the remaining 2 Tablespoons of sugar, the cornstarch mixture, and butter and bring to a boil, stirring constantly for 1-2 minutes.
- Reduce heat to low.
- Add the drained cherries and ¼ teaspoon almond extract and continue to simmer, stirring occasionally, about 5 minutes or more until sauce is slightly thickened.
Notes
Gr8 Tip:
- If blanched almonds are not available, blanch regular whole almonds by filling a saucepan with ⅔ water. Bring to a boil. Place the almonds in the water. Blanch for 1 minute. Drain, cool and squeeze the skin off.
- Before chopping the almonds, bake them in a 350°F oven for a few minutes to soften the almonds and increase the nutty flavor. Keep your eye on them so they do not brown.
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