Ris A La Mande (Danish Rice Pudding with Almonds) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients:
- 2 cups of milk
- 1/2 of a vanilla bean
- 2 T of sugar
- 1/2 tsp of salt
- 1 cup of white rice
- 2 cups whipping cream
- 2 T of powdered gelatin
- 1/3 cup of cracked almonds
- 1 whole almond
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Directions: |
Directions:I
Directions:
In a medium sauce pan over medium-high heat add the vanilla bean, sugar and salt to the milk and bring it to a boil. Once it begins to boil reduce the heat to low and add the rice. Simmer for 20 to 25 minutes. In a separate bowl prepare the gelatin per the package directions. Once the rice-milk mixture has finished cooking remove it from the heat. Add the gelatin mixer, a little at a time until the milk thickens. Then add the cracked almonds and stir to blend. Allow the mixture to cool approximately an hour in the refrigerator. When the mixture has cooled in a separate bowl whip the cream. Then fold the whipped cream into the mixture. Put the mixture back in the refrigerator for 2 - 3 hours until it is thoroughly chilled.
For serving, transfer to a cool serving dish or bowl and don't forget to hide the whole almond. |
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Personal
Notes: |
Personal
Notes: This recipe is from Aunt Beverly Rasmussen. She served it every Christmas Eve for it was a Danish tradition. The games began when the pudding was served and you hope to be the one who finds the whole almond in your dish because you then win a wonderful prize that Aunt B and Bent beautifully made together. We still do this tradition yearly but the prizes are not quite the same.
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