John Myers
Ingredients for 4 servings:
- 700 ml milk
- 70 g rice pudding
- 50 g sugar
- ½ vanilla pod(s), including the pulp
- 20 g almond sticks
- 6 sheets of gelatin
- 400 g whipped cream
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
Bring the milk and rice to a boil and simmer for 15 minutes, stirring frequently. Remove the rice pudding from the heat. Soak the gelatin in cold water for 5 minutes. Add the drained gelatin, sugar, vanilla seeds, and almonds to the still-warm rice pudding and stir thoroughly to ensure the gelatin and sugar dissolve completely. Leave to cool completely in the refrigerator, ideally overnight. Whip the cream until stiff peaks form. Whisk the rice pudding until fluffy and gently stir in the whipped cream. Hot cherries or cold strawberry puree are best served with this. Note: Many people cheat and cook a portion of ready-made rice pudding, omitting the gelatin. I only do this if I have some leftovers! The Ris à l’amande made using this recipe is not as dense and is just like the way it was made on farms 100 years ago (especially at Christmas). Those who want to follow the Danish tradition can hide a whole blanched almond in the Ris à l’amande before serving. The guest who finds this almond in their serving receives a small prize. Per serving: Approx. 552 kcal.
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