Carl Andersens Ris Alamande Danish Christmas Dessert Food

RISALAMANDE (DANISH ALMOND RICE PUDDING WITH CHERRY SAUCE)

Steps:

• Bring the rice, salt, lemon zest, sugar and water to a boil in a medium-sized stock pot. Boil for 3 minutes, add the milk and return to a boil. Reduce the heat to low, cover and simmer for 30-35 minutes, stirring occasionally, increasing the frequency during the last 10 minutes to prevent scorching. Stir in the chopped blanched almonds.
• Let the rice cool and then chill for several hours or overnight.
• Beat the cream until it starts to thicken. Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form. Be careful not to over-beat. Stir the cream mixture into the rice pudding.(Note: The rice will may be very stiff. Stir it to loosen it up and then stir it more after the cream has been added to break up any clumps.)
• Serve the Risalamande at room temperature with the warm cherry sauce.

CARL ANDERSEN'S RIS ALAMANDE, DANISH CHRISTMAS DESSERT

Steps:

• Butter a 1 1/2 quart covered casserole dish.
• Place the milk, light cream, 1/4 cup sugar, pinch salt, and rice into the buttered casserole dish, cover, and bake in a 300 F oven for one hour.
• Remove the cover, stir the dish, and bake for a further one hour at 300°F.
• Remove the dish from the oven, discard the milk skim which has formed on the top, Add as soon as possible the almond paste which has been processed until smooth in your food processor.
• Add the vanilla extract and mix thoroughly.
• Cover the dish tightly with plastic wrap to prevent formation of another milk skim and refrigerate until quite cold.
• Whip the heavy cream until stiff, adding the 2 Tbs sugar as you whip. Whip until you dare not whip it any further or it will turn into butter.
• Fold the whipped cream into the chilled rice mixture and place in a glass bowl that is large enough to hold. Cover with plastic wrap and refrigerate until serving time.