Danish Christmas Rice Pudding With Almonds And Warm Cherry Sauce
Danish christmas rice pudding with warm cherry sauce or risalamande is traditionally served on christmas eve. Whoever finds the hidden almond receives a small gift. I like this recipe because it is cooked entirely on the stove top and cooks in one hour, rather than in the oven for two hours or more. Can be made in advance and refrigerated until serving time. The danes often buy a store bought cherry sauce, but i've included a recipe for home-made. :) adapted from an online source.
Steps
Split half of the vanilla pod length ways , scrape out the seeds.
Place the milk and vanilla in a heavy-bottomed pan.
Bring to a boil.
Reduce the heat.
Add the rice gradually , stirring constantly.
Increase the heat and bring to a boil again.
When the milk boils , reduce the heat , cover and simmer on a very low heat for about 1 hour or until the rice is cooked.
Stir from time to time , making sure that the rice doesnt stick too much to the bottom.
Leave to cool completely.
Whip the cream together with sugar.
Fold the whipped cream and almonds into the rice.
You can add more sugar or more almonds if you wish.
Serve with warm cherry sauce.
Now make the cherry sauce.
Place the cherries in a medium saucepan.
Add sugar and 1 1 / 2 cups water.
Add the vanilla pod.
Simmer until the cherries are tender.
Combine the potato starch with 2 tablespoons cold water.
Bring the cherries to a boil.
Remove the vanilla pod from the pot.
Reduce the heat , and , stirring constantly ,.
Ingredients
full-fat milk, white rice, vanilla pod, whipping cream, granulated sugar, almond paste, whole almond, cherries, lemon juice, sugar, water, cold water, potato starch, fresh mint leaves