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Risalamande med Kirsebærsauce (Danish Almond Rice Pudding with Cherry Sauce)

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Ingredients

Scale

Risengrød:

  • 1 cup (200g) Lars Own Scandinavian Style Porridge Rice
  • 1 ¼ cups (284g) water
  • 4 ¼ cups (965g) whole milk

Risalamande:

  • 1 ⅓ cups (150g) blanched almonds, chopped
  • 2 Tbsp granulated sugar
  • 2 tsp vanilla paste or extract
  • ½ tsp salt
  • 1 whole blanched almond
  • 2 cups (454g) heavy cream

Kirsebærsauce:

  • 1 Tbsp cornstarch
  • 1 ¾ cups (415 ml) liquid reserved from jar(s) of cherries [1]
  • 8 or 9 ounces (250g) cocktail cherries [2]

Optional Topping:

  • sliced almonds

Instructions

  1. Start by making the risengrød (rice porridge). In a large pot over medium-high heat, mix together porridge rice and water. Bring to a boil and let boil while stirring for 2 minutes.
  2. Mix in milk and once again bring to a boil while stirring frequently.
  3. Reduce heat to low and put a lid on your pot. Let mixture simmer for 35–40 minutes, stirring regularly so that milk doesn’t scorch and stick to bottom of pot.
  4. Once mixture is thick and rice has absorbed the milk, remove from heat. Allow to cool to room temperate, then place covered pot in fridge overnight.
  5. The next day, it’s time to turn your risengrød into risalamande! Place metal mixing bowl and whisk attachment in freezer for 15 minutes.
  6. If porridge seems especially thick, stir in some milk to loosen it up a smidge.
  7. Add chopped almonds, sugar, vanilla paste, salt, and one whole almond. Using a wooden spoon, mix thoroughly.
    NOTE: We prefer vanilla paste to vanilla extract here because it’s easier to see when vanilla paste is mixed throughout the porridge.
  8. In the chilly bowl of a stand mixer fitted with cold whisk attachment, whip heavy cream until soft peaks begin to form. Fold whipped cream into porridge one-third at a time.
  9. Cover risalamande and place in fridge until serving.
  10. Now let’s make kirsebærsauce (cherry sauce)! In a small bowl, make a slurry with cornstarch and 1 tablespoon of liquid reserved from jar(s) of cherries. Set aside.
  11. In a medium pot over medium heat, combine remaining cherry liquid and cherries.
    NOTE: If your cherries aren’t sweetened, you may wish to add 2–3 Tbsp of granulated sugar as well.
  12. Simmer until liquid starts to thicken slightly, then add cornstarch/cherry slurry. Bring to a boil, then reduce heat and simmer until thickened, 6–8 minutes. Remove from heat.
  13. Serve risalamande with warm kirsebærsauce. Top with sliced almonds, if you like.
  14. Whoever finds the whole almond wins a prize, such as a marzipan pig!

Notes

  1. If your cherry jars don’t have quite enough liquid, add water until you have 1 ¾ cups total.
  2. We used 2 jars of Collins Brothers Bordeaux Stemmed Cherries.

Adapted from: Arla and The Art of Doing Stuff

Find it online: https://recipes.fikabrodbox.com/risalamande-med-kirsebaersauce-danish-almond-rice-pudding-with-cherry-sauce/