Before Christmas I always promise myself one thing, and that is: Kim, you will not go crazy on the food, eat slowly and don’t stuff yourself. Usually, and I think this goes for most people, the food is just too good, the company just too great, and the wine kinda blurs your sense of judgement, causing you to stuff yourself anyway and have a Santa belly for another week or so.
The typical Danish Christmas dinner ends with a delicious dessert based on rice, cream and almonds: Ris à la Mande. From these ingredients you will understand that this is not exactly a light dish. But it is simply so good… And there is a ‘carrot’: the person that finds the single whole almond gets a present!
So go ahead and stuff yourself a little more. The gym is ready for you when you are.
This is what you need for 8 portions of Danish Rice Pudding
- 300 ml water
- 230 gr desert rice
- 1 liter milk
- 1 teaspoon vanilla sugar
- 350 ml whipping cream
- 3 tablespoons powdered sugar
- 4 teaspoons almond extract
- 1 whole almonds
- 1 pot of cherries in syrup
Give it a try:
Take a cooking pot and add the water and rice. Bring the water to a boil and then cover the pan with a lid and let it simmer for 2 minutes. Then add the milk and stir. Let the mixture simmer over a low fire (as low as possible) for about 40 minutes and make sure you stir often to make sure the milk doesn’t burn. After 40 minutes take the pan off the fire and let the contents cool down completely. Refrigerate for several hours or overnight before continuing to the next step.
The next day, take the rice mixture out of the refrigerator and stir it with a spoon untill there are no large chunks left. Then take another bowl and add the whipping cream, powdered sugar and almond extract. Beat with a handheld mixer until you see tracks from beaters in the cream. When that is done start adding the cream to the rice mixture. Start with half of the cream, stir, and then add the rest of the cream in small increments. The desert should have a creamy texture. Place it in the refridgerator until you are ready to serve it.
Heat the cherries with the syrup in a small pan and serve in a sauciere.
Before serving the Ris à la Mande you need to add one whole almond for the gift game. You can add it in front of your guests to make sure everybody believes you when you say there is one in the bowl. (Or is it just me that has mistrustful family and friends?) Stir the Ris à la Mande and serve your guests. Good luck winning the gift!