Ris à l'amande (Risalamande - Ris a la mande - Ris ala mande)
Prep 15 min Total 3 hr 15 min
Ris à l’amande - rice with almonds © kvalifood.com
Recipe with video — There’s no question that ris à l’amande is the world’s best dessert. As soon as you put it on the table people go crazy. They’ll have seconds, thirds, fourths… Okay, who am I kidding. It doesn’t taste of much and it’s pretty heavy after a big Christmas dinner. But that one whole almond… that’s what we’re after. So we can win the marzipan pig. Oh, my stomach!
Ingredients
Yields 4 servings
- 1 portion rice porridge
- 1 vanilla pod, seeds only
- 150 g blanched almonds
- 2 tbsp sugar
- 4 dl heavy cream
Directions
If you’re hiding a whole almond for the almond gift, set it aside first. Then roughly chop the remaining almonds before stirring them into the porridge. Remember to chop all of them ;-) If you’re not doing the almond gift tradition, just toss the almonds in whole.
Stir the almonds into the porridge. This loosens it up — it tends to get quite stiff from sitting. (I forgot to do this in the video.)
Scrape the vanilla seeds and add them to the cream along with the sugar.
Whip the cream until stiff.
Fold the whipped cream into the porridge.
It’s best if it sits for a few hours so the vanilla flavor has time to spread through.
Notes
The traditional accompaniment is cherry sauce — the cheap jarred kind. But it’s much better to bring out your romtopf.
Best of all is “Amarena Fabbri” — Italian cherries in almond liqueur. They’re expensive, but ten times better than the traditional cherry sauce. The flavor is also much more intense, so you don’t need as much.
See Also
Pancakes - Flat Danes
