Tuesday 17 December 2019

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Danish Christmas Almond Rice Pudding Dessert (Risalamande)


Serves 6

Ingredients:

1. 180g sushi rice - grødris
2. 200ml water
3. 1 litre full cream fresh milk
4. 1 vanilla pod or 1 tsp vanilla powder
5. 2-4 TBS sugar (30-60g)
6. 1/4 tsp salt (optional)
7. 100g almond de-skinned and chop coarsely
8. 400ml cream (piskefløde)

Directions:

Method 1 - Stove top:

1. 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.

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 a pot, bring to boil on high heat the rice and water stirring once in a while until the water evaporates. It takes about 5 minutes. 

4. Add fresh milk and bring to boil on medium-high heat (no. 7.5 on my stove) stirring frequently as milk can burn quite easily. It takes about 12 minutes.

5. Once the milk starts boiling, cover pot, reduce heat (no. 2.5 out of 9 on my stove) and simmer for 10 mins, stirring occasionally and keeping watch to prevent burn. Note, don't overcook the rice. It should be cooked, but there should still be some structure and should not be completely mushy like porridge.

6. Add salt, sugar and vanilla mixture/vanilla powder into the pot and mix well.

7. Don't worry that it looks watery. Once it is cooled down, the rice will absorb the milk and it will look thick like rice pudding.

8. 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.

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

10. 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.

11. Serve with warm cherry sauce (optional)

References:

https://nordicfoodliving.com/risalamande-danish-rice-dessert/






Add 200ml of water and bring to boil and stir constantly.

When the water evaporates, about 5 minutes, add in the milk.

Add 1 litre of full-cream fresh milk.

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

Bring to boil the milk. It takes about 12 minutes (no. 7 on my stove)

Now it is boiling...

Once the milk starts boiling, reduce heat (no. 2.5 out of 9 on my stove) and simmer for 10 minutes, stirring occasionally and keep watch to prevent burn. Note, don't overcook the rice. The rice is completely cooked, but chewy. There should still be some structure and should not be completely mushy like porridge. When the rice pudding is done, although it is soft, there should still be some structure and should not be completely mushy like porridge.

The rice pudding will continue to soak up the liquid, so don't worry if your pot of rice pudding looks very liquid before you let it cool down. Now it's done :-) Cover and let it cool down 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. 

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.

This is how it looks after it has cooled down overnight. Adjust it with more milk if you wish to thin it.

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

Add in chopped almonds.



Now it is done :-)
Add in whipped cream.


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


Additional Information:

References:

https://www.arla.dk/opskrifter/risalamande/





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