Rice Almond Pudding Ris a L Amande
Indulge in the creamy decadence of Rice Almond Pudding, or "Ris a l’Amande," a traditional Danish dessert cherished during the holidays. Made from tender short-grain rice simmered with whole milk and infused with the warmth of vanilla bean, this recipe achieves a perfect balance of sweetness with a touch of granulated sugar. Finely chopped blanched almonds add a delightful crunch, while softly whipped cream creates a light, airy texture. Crowned with a vibrant cherry sauce and accompanied by the fun tradition of hiding a whole almond for one lucky guest to find, this dessert is as festive as it is delicious. Ready in just over an hour and ideal for serving a crowd of six, Ris a l’Amande is a beautifully creamy and nutty treat that promises to elevate any gathering.
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Ingredients
- 150 grams short-grain rice
- 300 ml water
- 700 ml whole milk
- 75 grams granulated sugar
- 1 pod vanilla bean
- 75 grams blanched almonds
- 200 ml heavy cream
- 250 ml cherry sauce
- 1 piece whole blanched almond (optional for tradition)
Directions
Step 1
Place the short-grain rice and water in a large saucepan and bring it to a boil over medium heat. Stir occasionally to prevent sticking.
Step 2
Once the water is mostly absorbed, lower the heat to medium-low and add the whole milk.
Step 3
Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan.
Step 4
Simmer the rice mixture gently, stirring occasionally, for approximately 35-40 minutes, or until the rice is tender and the consistency is thick and creamy.
Step 5
Add the sugar and stir thoroughly to combine. Remove the pot from heat and let the mixture cool to room temperature. Remove the vanilla pod.
Step 6
While the rice pudding cools, finely chop the blanched almonds. If following Danish tradition, keep one whole almond aside for later use.
Step 7
In a clean bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled rice pudding, ensuring a light and airy texture.
Step 8
Fold in the chopped almonds (and the whole almond if using), ensuring they are evenly distributed throughout the pudding.
Step 9
Cover and chill the rice almond pudding in the refrigerator for 1-2 hours before serving.
Step 10
When ready to serve, portion the pudding into individual bowls or serving dishes. Top with the cherry sauce and serve immediately. Enjoy!
Nutrition Facts
| Serving size | (1782.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2413.2 |
| Total Fat 128.8g | 0% |
| Saturated Fat 56.3g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 286.6mg | 0% |
| Sodium 364.7mg | 0% |
| Total Carbohydrate 263.5g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 188.2g | |
| Protein 44.8g | 0% |
| Vitamin D 317.6IU | 0% |
| Calcium 1151.6mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 1962.2mg | 0% |
Source of Calories