Risalamande

A delectable and easy-to-make Danish hot jam sauce, such as raspberry. Tradi-tionally, a zohole almond is stirred into the pudding and the person who finds is supposed to have good luck.

3 tablespoons sugar

22 fl. oz. milk

8 oz. long-grain rice, washed, soaked in cold water for

30 minutes and drained

10 fl. oz. double cream

1 teaspoon vanilla essence

3 tablespoons flaked almonds

In a medium-sized heavy-based saucepan, dissolve the sugar in the milk over moderate heat, stirring frequently. Add the rice and bring the mixture to the boil, stirring constantly.

Reduce the heat to very low, cover the pan and simmer, stirring occasionally, for 15 to 20 minutes or until the rice is cooked and tender and has absorbed the milk.

Remove the pan from the heat and set the rice aside to cool completely.

Meanwhile, in a small mixing bowl, beat the cream with a wire whisk or rotary beater until it is thick but not stiff.

Fold the cream, vanilla essence and flaked almonds into the cold rice and combine the mixture thoroughly.

Spoon the dessert into a glass serving bowl and chill in the refrigerator for at least 1 hour before serving.

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