07 May 2016

Ris a la mande

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Ris a la mande is a Danish rice pudding made with whipped cream and toasted flaked almonds. It’s usually served cold with jam.


Ris a la mande
 
Prep time
Cook time
Total time
 
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Ingredients
Risengrød (First stage)
  • 200ml water
  • 125g arborio/pudding rice
  • 720ml milk
  • ¾ tsp vanilla extract
Second Stage
  • 280ml whipping cream
  • 30g (2 tbsp) icing sugar
  • 2 tsp almond extract
  • 1 tbsp flaked almonds
Cherry Sauce
  • 1 tin cherries
  • 1 tbsp cornflour
  • Water
Directions
Risengrød
  1. Heat all ingredients in a pan until boiling.
  2. Reduce to a medium-low heat and cook for 40-45 mins, stirring frequently to prevent sticking, until thickened.
  3. Remove from the heat and refrigerate for a couple of hours to set.
Ris a la mande
  1. Beat the cream with the icing sugar and almond extract.
  2. Remove the risengrød from the fridge and break up with a fork.
  3. Gradually add the whipped cream to the set rice pudding and whip until smooth and creamy.
  4. Stir in the flaked almonds.
  5. Refrigerate before serving.
Cherry sauce
  1. Heat the cherries with the cornflour and a few tablespoons of water and boil for a couple of minutes until thickened.
  2. Serve ris a la mande chilled with warm cherry sauce.

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