Risalamande (Danish rice pudding)
- Short-grained white rice 225 ml
- Water 100 ml
- Milk 1 l
- Almonds 150 g
- Sugar 2 tbs
- Heavy cream 500 ml
- Canned cherry sauce (for topping) 1 sm
Step 1
Take a saucepan, add rice and water inside. Heat up and let it boil for about 2 minutes. Add the milk inside and heat it until it is boiling while you are continually stirring.
Step 2
Let the rice simmer under a lid at low heat, but stir it regularly. Let it simmer for about 30 minutes. When it is done, let it cool down.
Step 3
Put the boiling water on the almonds for about 7 minutes and take the skin off. Chop it and mix it with the cold rice pudding.
Step 4
Whisk the heavy cream into whipped cream and slowly mix it with the rice pudding.
Step 5
If you want, put the cherry sauce on the top in every serving. Enjoy your dessert.