Summary

Ingredients

• 250 g rice puddin
• 1 liter milk
• 250 ml water
• 5 g salt
• 250 ml heavy cream, lightly whipped
• 100 g almond (s), chopped (more can be used)
• Sugar, cinnamon and butter

Print Recipe Pin Recipe

Instructions

1. Add the rice pudding to the boiling water and cook for 2 minutes. Add milk and let simmer for 35 minutes with the lid closed on a very low heat. Stir frequently. Now you can serve the rice pudding with a dollop of butter, sugar and cinnamon, and drink malt beer with it.
2. For the risalamande, fold the almonds and the lightly whipped cream under the cooled rice pudding and add sugar to taste. If you like, you can add a whole almond to the Risalamande and if you find it in your bowl, you will receive a small gift. Delicious!!