Risalamande (Danish style)

Ingredients for 8 servings:

• 1 ½ liters of milk (whole milk 3.5%)
• 200 g rice pudding
• 1 tbsp sugar
• 3 cups of whipped cream (200 g each)
• 1 vanilla pod(s)
• n. B. sugar

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Dessert, sweet dish from Denmark for 6 – 8 people

Heat the milk and add the rice pudding just before it’s boiling. Split the vanilla pod lengthwise, scrape out the seeds, and add to the boil. Cook over low heat for about 45 minutes, until the rice has absorbed the liquid, forming a thick paste. Allow the rice pudding to cool completely. It’s best to cook it the day before. Tip: If you sprinkle 1 tablespoon of sugar on the top layer, it won’t form a thick skin like pudding when it cools. Once the rice pudding has cooled, whisk the cream until stiff peaks form. Fold the cream into the rice pudding and mix thoroughly (not with a whisk; hand whisking is much better). Now it all comes down to individual taste. Less sweet or really sweet? To avoid ruining the result, I recommend experimenting with the desired sweetness level, adding only 1 tablespoon of sugar at a time, until you reach the desired sweetness. Caution: The cream already provides a lot of sweetness, so you should proceed carefully. Serve with hot cherries and the perfect dessert is ready.