Ris a la mande is a Danish rice pudding made with whipped cream and toasted flaked almonds. It’s usually served cold with jam.
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- Good quality jam and flaked almonds
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- Whip the cream until light and airy
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- Ris a la mande with jam and flaked almonds
Ris a la mande
Prep time
Cook time
Total time
Author: Harry Jennerway
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
- Heat all ingredients in a pan until boiling.
- Reduce to a medium-low heat and cook for 40-45 mins, stirring frequently to prevent sticking, until thickened.
- Remove from the heat and refrigerate for a couple of hours to set.
Ris a la mande
- Beat the cream with the icing sugar and almond extract.
- Remove the risengrød from the fridge and break up with a fork.
- Gradually add the whipped cream to the set rice pudding and whip until smooth and creamy.
- Stir in the flaked almonds.
- Refrigerate before serving.
Cherry sauce
- Heat the cherries with the cornflour and a few tablespoons of water and boil for a couple of minutes until thickened.
- Serve ris a la mande chilled with warm cherry sauce.
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- Label for ris a la mande
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- The risengrød should be thick when set
