Rice Pudding,
In Danish "Ris a lamande"

The Ris a lamande is a traditional Danish dessert you will find on the dinner table in almost every Danish home at Christmas eve.

The tradition is to hide 1 whole almond in the Ris a l'amande and whoever finds the almond receives an “almond gift” the almond gift is most commonly a box of chocolates or a marzipan pig, you can use anything as a gift.

In our family we have the tradition that the winner of the "almond gift" is bringing the gift the following year for Christmas.

If you are a lot of people you can make a bowl specially for the kids and another one for the adult, with a whole almond in each bowl and of cause one gift for the adults and one for the kids.

Ris a Lamande Recipe.

Serves 6-8

#1

1 liter of Milk

145g short grain Rice

Bring the milk to the boil and add the rice while stirring.

Bring the rice back to boil while stirring, turn the heat down to minimum and boil for 50-60 min. with the lid on.

You will need to stir it often to avoid it burning to the bottom off the pot.

Let the rice cool down before you go to #2 or leave it over night in the fridge.

For rice cooked in an oven bag, see this easy recipe.

#2

45 gr. Blanched Almonds

2 tb.sp. Sugar

Seed from 1 whole Vanilla Bean

400 Ml Whipping Cream

Take aside 1 whole Almond (for the hidden Almond, if used)

Chop up the rest of the almonds and mix the cooked rice, almonds, sugar and vanilla seeds.

Whip up the cream and mix the cream into the other ingredients, then pour it all into a serving bowl and refrigerate for a couple of hours.

Serve with a warm Cherry sauce or other red fruit sauce.

SEE ALSO: RECIPE FOR RISENGRØD.

Cherry Sauce.

1 x 680g jar pitted Sour Cherries in syrup

100ml Blackcurrant Fruit juice syrup

3 Tablespoons of Cornflour

100ml cold Water

Bring the pitted sour cherries in syrup and the Blackcurrant fruit juice syrup to the boil.

Mix the cornflour and cold water.

Remove the pot from the heat and add the cornflour and water mixture to the hot cherries while stirring.

Serve while the cherry sauce is hot.