Risalamande (Danish Rice Pudding)
- 1 c
- arborio rice (it must be this kind of rice)
- 7 1/2 c
- 1 % low-fat milk
- 3/4 c
- 1 Tbsp
- 2 c
- slivered almonds
- 4 c
- whipping cream, whipped
- 4 c
- frozen raspberries
- 1/2 c
- 3/4 c
- sugar, divided
- 2 Tbsp
How to Make Risalamande (Danish Rice Pudding)
- 1Bring milk to a boil slowly in a large pot.
- 2Add rice, keep simmering until rice is tender, stirring every 3-4 minutes to prevent rice or milk from burning at the bottom. This takes 45 minutes to an hour.
- 3When rice is firm, remove from the heat and let cool. All the milk should be absorbed into the rice when it is done. When cool, add the sugar, vanilla and almonds, and mix in.
- 4Fold in whipped cream. Chill and serve with raspberry sauce.
- 5While the rice is simmering, you can make the raspberry sauce. In a medium saucepan place the frozen raspberries and water, heat until thawed, add 1/2 cup of the sugar and stir. Let simmer for 3-5 minutes.
- 6Mix cornstarch with 1/4 cup of sugar and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
- 7TIP: You can also serve with a strawberry sauce or a cherry sauce. My new Danish friend made it with the raspberry sauce, but I have read that a cherry sauce is more traditional. I haven't tried that, but I am going to next time I make it. I have also thought about doing a strawberry/raspberry mix for the sauce.