Tuesday, 17 December 2019

Print

Risalamande - Danish Christmas Almond Rice Pudding Dessert


Serves 6

Ingredients:

1. 180 g sushi rice - 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. 2.5 out of 9 on my stove) and simmer for 30 mins, 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 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 10 mins. 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 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.









  













Method 3 - Steaming:

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

2. 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.

3. Add rice and milk into a big bowl, cover with aluminum and steam for 1.5 hour under medium heat (no. 7.5 on my stove), checking and stiring occasionally. Steaming prevents burn.

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

5. 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.

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

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

8. Serve with warm cherry sauce.




Additional Information:

References:

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

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

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

My Favourite Books

Montessori Materials