Rice pudding riz à l'amande
Origin of the recipe
In the old days, rice was a very expensive and truly festive dish in Northern Europe, and even at Christmas, not every home had it. Rice pudding with almonds—riz à l'amande—has been known in Denmark since the mid-19th century, but it didn't become a truly popular Christmas dish until a hundred years later. Traditionally, a whole almond is added to one serving as a sign of good luck.
What do you need for cooking?
Ingredients
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White rice
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Water
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Whole milk
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Vanilla syrup
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Brown sugar
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Salt
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Almond crumbs
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Heavy cream
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Powdered sugar
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Sliced almonds
Cherry sauce
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Frozen cherries
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Sugar
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Water
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Lemon juice
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Cornstarch
Kitchen utensils
- Bowls
- Mixer
- Ladle
- shoulder blade
- Mixer bowl
- Wide glasses
Step-by-step recipe
Step 1:
Place jasmine rice in a saucepan, add water, milk and brown sugar, stir, bring to a boil and cook for 15 minutes.
Step 2:
Place frozen cherries in a saucepan, cover with water, add sugar and bring to a boil.
Step 3:
Mix cornstarch with lemon juice, pour the mixture into the saucepan with cherries and cook for 3-5 minutes.
Step 4:
Pour heavy cream into a bowl, add powdered sugar and beat with a mixer.
Step 5:
Add cooked rice and chopped almonds to the whipped cream, stir and divide into portions.
Step 6:
Drizzle with cherry sauce and garnish with almond slices.
Cooking tips
After cooking, it is better to cool the rice for several hours.
Cherry sauce should be served warm or even hot with dessert.
