Risalamande (Danish Almond Rice Pudding With Cherry Sauce)

4.7

(21)

www.daringgourmet.com
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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 6

Risalamande (Danish Almond Rice Pudding With Cherry Sauce)

Ingredients

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Instructions

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Step 1

Bring the rice, salt, lemon zest, sugar and water to a boil in a medium-sized stock pot. Boil for 3 minutes, add the milk and return to a boil. Reduce the heat to low, cover and simmer for 30-35 minutes, stirring occasionally, increasing the frequency during the last 10 minutes to prevent scorching. Stir in the chopped blanched almonds.

Step 2

Let the rice cool and then chill for several hours or overnight.

Step 3

Beat the cream until it starts to thicken. Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form. Be careful not to over-beat. (Note: The rice will may be very stiff. Stir it to loosen it up and then stir it more after the cream has been added to break up any clumps.)

Step 4

Serve the Risalamande at room temperature with the warm cherry sauce.

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