Summary

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

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Instructions

1. Put the milk in a saucepan and bring to the boil while stirring. Then take the pot off the stove.
2. Scrape the pulp from the vanilla pod. Add the pulp and the shell to the milk.
3. Add the rice pudding and simmer for about 45 minutes in a closed saucepan. Stir occasionally.
4. Remove the vanilla pod from the rice pudding. Add sugar and a pinch of salt and stir. Then let the rice cool down.
5. Stir the chopped almonds, whipped cream and a whole almond into the rice.
6. If you like, you can sprinkle sugar and cinnamon over the risalamande. As a variant, it can also be eaten with hot cherries.
7. In Denmark the risalamande is traditionally eaten at Christmas. If you have the whole almond in your rice, you will get a present.