Tuesday, 17 December 2019

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Fuldkorns Risalamande - Danish Whole Grain Christmas Almond Rice Pudding Dessert


Serves 6

Ingredients:

1. 1 cup (180 g) whole grain sushi rice - fuldkorn grødris
2. 1 litre full cream fresh milk
3. 1 vanilla pod
4. 2 TBS sugar (30 g)
5. 1/4 tsp salt (optional)
6. 100 g almond de-skinned and chop coarsely
7. 400 ml cream (piskefløde)

Directions:

Method 1 - Stove top:

1. Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.

2. In a pot, bring to boil on high heat the rice and milk and stir constantly. It takes about 5 minutes.

3. Meanwhile slice and scrape out vanilla bean from vanilla pod and mix it with sugar. This is to disperse the vanilla bean so that it would not clump together so much.

4. Once the milk starts boiling, cover pot, reduce heat (no. 4 out of 9 on my stove) and simmer for 1 hour 20 minutes, stiring occasionally and keeping watch to prevent burn. Note, don't overcook the rice. When the rice pudding is done, although it is soft, there should still be some structure and should not be completely mushy like porridge.

5. Once cooked, add the salt, sugar and vanilla mixture into the pot and mix well.

6. Cool it immediately out in the cold or in the fridge until it is completely cooled. You can do this one day in advance and leave it in the fridge overnight.

7. Whip the cream until it has a yogurt like consistency, but not completely stiff like those cream found in cakes.

8. Gently fold in the almonds and whip cream bit by bit so that it is evenly mixed in. Be careful not to be too harsh, as it will make the pudding mushy.

9. Serve with warm cherry sauce.

Method 2 - Oven:

1. Pre-heat oven to 200 degree Celsius.

2. Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.

3. In an iron-cast pot (or any pot that can go into the oven later), bring to boil rice and milk and stir frequently.

4. Meanwhile cut and scrape out vanilla bean from vanilla pod and mix it with sugar. This is to disperse the vanilla bean so that it would not clump together so much.

5. Once the milk starts boiling, cover pot (or use aluminum foil to cover pot) and transfer to the oven for 30 mins (but turn off the oven after 20 minutes of being in the oven). Cooking in the oven free you from having to stir it frequently.

6. Once cooked, take it out of the oven, add the salt, sugar and vanilla mixture into the pot and mix well. Don't worry, if it looks rather liquid, as the rice pudding will adsorb the liquid, when it is cooled completely. If you wish to avoid a layer of "skin" from forming, while cooling, sprinkle sugar over it.

7. Cool it immediately out in the cold or in the fridge until it is completely cooled. You can do this one day in advance and leave it in the fridge overnight.

8. Whip the cream until it has a yogurt like consistency, but not completely stiff like those cream found in cakes.

9. Gently fold in the almonds and whip cream bit by bit so that it is evenly mixed in.

10. Serve with warm cherry sauce.

Additional Information:

It takes longer to cook whole grain risengrød, but once done, the taste is similar to white rice risengrød.

References:

https://www.arla.dk/opskrifter/risalamande/
https://hjerteforeningen.dk/opskrifter/risalamande-med-kirsebaersauce/

Whole grain rice for making Danish rice pudding


Measure 130 g of whole grain rice for making Danish rice pudding

Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.

Rinsed :-)

Add 4 cups of fresh milk into the pot, bring to boil under constant stiring.

Stir frequently.

Add 1/4 teaspoon salt


Add vanilla powder OR

Slice and scrape out vanilla bean from vanilla pod.

  Mix it with sugar. This is to disperse the vanilla bean so that it would not clump together so much.

Add the sugar & vanilla mixture and salt into the pot.

Add also the vanilla pods into the pot

Boiling the milk

Now it is boiling...

This is how the rice looks when the milk is brought to boil...

Cover the pot with a piece of aluminum foil.

 Place in the oven and bake for 10 mins at 200 degree Celsius. Then turn off the oven heat, but continue to let it bake for another 20 minutes. Altogether 30 minutes in the oven.

Now it is done and taken out of the oven. You will see that it is still very watery. Not to worry, when it is cooled, the liquid will be absorbed into the porridge.

This is how the porridge looks like after being taken out of the oven.

Taste to see if it is cooked. You will notice that it still retains its structure, but it is cooked, nice and chewy.

This is how it looks like during the cooling process. You will notice that it is starting to look thicker. You can cool it in the fridge or outside in the cold.

Now it is completely cooled down, and the milk is absorbed into the rice pudding.

Add in whipped cream.

Add in chopped almonds.

Add cherry sauce, and now it is ready to eat :-)

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