Danish Rice Pudding Recipe

Rice pudding is delicious at the best of times but with the addition of double cream and chopped almonds risalamande feels that bit more special fitting considering it forms a staple part of the danish christmas dinner menu.

Danish rice pudding recipe. Simmer uncovered for 35 40 minutes or until slightly thickened stirring frequently. In a large saucepan bring the milk and rice to a boil slowly on medium heat. Pour the milk into the sauce pan and let it boil while stirring.

Rice pudding can be eaten all year round and i know in many contries they do but for some reason this pudding is eaten mainly in december in denmark. While cooling whip the cartons of whipping cream until stiff peaks form. The dish also incorporates a popular christmas game in denmark and other parts of scandinavia.

Sprinkle over the tops. Simmer until rice is cooked through and not crunchy. In a medium sauce pan combine rice water and put it on a medium heat.

Risalamande is a rice pudding with vanilla almonds and whipped cream and it s typically served together with warm cherry sauce. It is eaten hot with sugar cinnamon and a knob of cold butter and typically served with a very sweet beer. Add vanilla and sugar.

When rice has cooled add the whipped cream. Pour the water and the rice in a large sauce pan. Spoon pudding into individual dishes.

Let the rice pudding boil lightly simmer for about 35 minutes under a lid. In a small heavy saucepan bring the milk rice and salt to a boil. Combine sugar and cinnamon.