Denmark’s Risalamande

  • 10 Nov - 16 Nov, 2018
  • Mag The Weekly
  • Cookery


· 200g of pudding rice

· 800ml of milk

· 50g of caster sugar

· 1 vanilla pod, scraped

· 75g of whole almonds

· 300ml of double cream


Place the rice in a heavy bottomed saucepan along with the milk and the scraped vanilla pod and seeds. Stir well to combine until the ingredients are fully incorporated.

Cook for around 30 minutes over a moderate heat until all of the milk is absorbed, stirring occasionally to ensure the rice does not catch.

Once cooked, remove the vanilla pod and leave to cool to room temperature. Meanwhile, set aside one whole almond for serving and use a sharp knife to finely chop the rest.

Once the rice gets cooled, mix through the chopped almonds. Lightly whip the cream in a separate bowl and gently fold it through the rice pudding.