Ris a l' amande (danish rice and almond dessert)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Milk |
| 3½ | tablespoon | Sugar |
| ¾ | cup | Long-grain white rice |
| ¾ | Almonds; blanched and chopped | |
| ¼ | cup | Kirsch or sherry |
| 2 | teaspoons | Vanilla extract |
| ½ | pint | Heavy cream; chilled |
Directions
Bring the milk to a boil in a 2 quart saucepan, and add the sugar and the rice. Stir occasionally. Lower heat and simmer uncovered about 25 minutes, till the rice is quite soft but not mushy. Pour the finished rice immediately into a shallow bowl to cool quickly. Add the chopped almonds, sherry and vanilla.
Whip heavy cream in a chilled bowl with wire whisk until it thickens and holds it shape. Fold it into the cooled rice mixture. Turn the pudding into a serving dish and child before serving. Serve with a spoonful of warmed cherry juice or Kirsch over the top.
NOTES : This is a traditional Danish dessert usually served after Christmas Eve dinner. The Danish chef hides a marzipan pig or whole almond in the dessert. Legend has it that the person who finds the token will have good luck throughout the coming New Year.
Recipe by: Anneliesa D.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patrice McClure <works4mee@...> on Nov 18, 1997