Home -> Personal -> Recipes -> Risalamande
Traditional Danish rice pudding, served at Christmas Eve dinner. The traditional preparation is more work; Leif's mother made it this easy way. Sometimes spelled Ris a L'amande
|2-3 cups||cooked rice|
|2 cups||vanilla pudding|
|vanilla extract to taste|
|12 oz||whipped topping|
|slivered blanched almonds|
Mix together rice, pudding, vanilla, and topping. Fold in slivered almonds. Let sit in refrigerator overnight. (Note: traditional recipe had the rice cooked in milk, and the milk thickened with sugar, instead of using vanilla pudding. Some recipes call for 1 or 1½ tsp almond extract, or 2 tsp cardamom.)
Serve cold with warm or cold cherry, apricot, strawberry, or raspberry sauce.
For the traditional game, hide a whole blanched almond in dish before serving, with a small prize for the person who finds it (no probing!). Part of the fun is for the person who finds it to keep it a secret, so that everyone keeps eating until the dish is finished.
Copyright © 2012, Leif Bennett. All rights reserved.