Danish Rice Pudding
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g rice puddin
- 1 liter milk
- 1 pinch (s) salt
- 1 stick (s) vanilla pod (s)
- 75 g almond (s), chopped
- 1 almond (s), whole
- 250 ml whipped cream, whipped until stiff
- 75 grams sugar
- sugar and cinnamon
Print Recipe
Pin Recipe Instructions
- Put the milk in a saucepan and bring to the boil while stirring. Then take the pot off the stove.
- Scrape the pulp from the vanilla pod. Add the pulp and the shell to the milk.
- Add the rice pudding and simmer for about 45 minutes in a closed saucepan. Stir occasionally.
- Remove the vanilla pod from the rice pudding. Add sugar and a pinch of salt and stir. Then let the rice cool down.
- Stir the chopped almonds, whipped cream and a whole almond into the rice.
- If you like, you can sprinkle sugar and cinnamon over the risalamande. As a variant, it can also be eaten with hot cherries.
- In Denmark the risalamande is traditionally eaten at Christmas. If you have the whole almond in your rice, you will get a present.
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