Rice Pudding "Risalamande"
Votes: 3
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 472, total fat 9 G., saturated fats G., proteins 10 G., carbohydrates 60 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 472, total fat 9 G., saturated fats G., proteins 10 G., carbohydrates 60 G., fiber G., cholesterol mg, sodium mg, sugar G.
Cold rice pudding is a staple on the Danish holiday table at Christmas. Served for dinner as a type of milky rice porridge, it's transformed into a delicious, delicate dessert topped with berry sauce by adding sugar and natural flavors. Cook the rice in milk with vanilla, lemon juice, zest, and Amaretto liqueur. It adds warm almond notes to the dessert's bright citrus flavor. Add heavy cream and refrigerate to set. The pudding's texture is incredibly creamy, and the taste is unforgettable!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups Arborio rice or medium-grain white rice
- 4 cups whole milk
- 0.5 cups of sugar
- 1 vanilla pod, seeds removed from the pod
- 1/8 teaspoon fine sea salt
- 0.5 cup freshly squeezed lemon juice, from about 3 large lemons
- 1/4 tbsp. Amaretto liqueur
- Zest of 3 large lemons
- 0.5 cup whipping cream
- 1/4 cup toasted sliced almonds, see below
- Cherry sauce, for serving
We recommend
Recipes with similar ingredients: Arborio rice, milk, cream, Amaretto liqueur, vanilla pod, lemon juice, almond
Cooking the dish according to the recipe:
- In a medium heavy saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla bean, and salt. Bring to a boil over medium heat, stirring frequently. Reduce heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes.
- In a medium bowl, combine the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice and simmer for another 10 minutes. Remove the vanilla bean and discard. Stir in the heavy cream (the mixture will still be runny but will thicken as it cools). Divide the rice pudding among the bowls. Cover and refrigerate for at least 4 hours.
- Sprinkle cooled rice pudding with flaked almonds and serve with cherry sauce.
Roasted almondsSpread it in a single layer on a baking sheet. Bake in a preheated oven at 175°C (350°F) until lightly browned, about 6-8 minutes. Cool completely before using.
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