Risalamande (Rice Pudding with Almonds)
This rich and creamy almond rice pudding is sweet and delicious! Top it with warm cherry sauce and it is one of our favorite desserts. Traditionally, it is part of a Christmas Eve game in Denmark, so try it out and see if you will win the "mandelgave"!
Ingredients
- 1250 grams risengrød (rice porridge) leftovers (you can also make a portion just for this recipe, just make sure it is fully chilled before adding the whipped cream!)
- 175 grams slivered almonds (preferably untoasted, but if it's all you can find, it will work!)
- 473 ml heavy whipping cream
- 2 tsp vanilla bean paste (if you can't find vanilla bean paste, add 1-1.5 tsp of vanilla extract and taste if it needs extra!)
- 1 whole blanched almond
Instructions
- Mix together your leftover rice porridge and slivered almonds in a large bowl.
- In a separate bowl or the bowl of a stand mixer, whip 2 cups of heavy whipping cream (yes, we use 2 whole cups - it may seem like a lot, but it gives the pudding that airy texture! if you want to leave some out, you can feel free to do so).
- Whip to stiff peaks and add vanilla paste towards the end. You may notice that we do not add sugar to this; this is how our family eats it, without added sweeteners. If you prefer a sweeter pudding, feel free to add powdered sugar to the whipped cream to your taste!
- Begin folding in whipped cream (start with half) to the rice porridge mixture. Try not to overmix, as that could turn it watery.
- Add the remaining half of the whipped cream and continue folding until incorporated.
- Place one whole blanched almond into the pudding. Be sure to mix it in!
- Serve with cherry sauce (it's delicious warmed up a little bit!). Whoever gets the whole almond get a present!
