Risalamande

Ingredients for 4 servings:

• 125 g rice pudding
• 1 liter of milk
• 500 ml cream
• 1 packet of pudding powder (bourbon vanilla)
• 1 jar morello cherries
• n. B. water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Danish rice pudding with hot cherries

This recipe isn’t just a sweet treat for the Christmas season. Take 125g of rice pudding and cook it in a liter of milk over low heat for one hour until the liquid has almost completely reduced. Let the finished rice pudding cool; it will cook a little faster in the refrigerator. Whip half a liter of cream until stiff peaks form and fold it into the cooled rice pudding. For the sauce, take the liquid from the jar of morello cherries and stir in the custard powder. Depending on the amount of liquid, add enough water to reach a total of 500ml (usually a jar of morello cherries contains 300ml of liquid, so add another 200ml of water). If you prefer a thinner sauce, you can add more liquid. Bring the sauce to a boil briefly and add the cherries. Let the mixture cool, then serve with the rice pudding. Tips: You can also refine the rice pudding with chopped nuts or almonds. You can vary the amount of nuts as desired, depending on how nutty you like it. For a truly Danish Christmas treat, stir a single whole almond into the rice. Whoever finds the almond or has it on their plate gets a small gift. We always make it this way at home. I simply used four people as the guideline. At home, this is barely enough for one person; we’re absolutely addicted to it.