Opskrift for Ris á l'amande

This is a typical Danish desert, served traditionally at Christmas time. It is usual to include one whole almond, which earns a small reward, frequently chocolate, for the one who finds it.


Bring milk and rice to a boil and simmer for 45 - 60 minutes. Stir frequently as milk burns easilly. A little more milk can be added if the mixture is too sticky. Add salt , stir, and let cool to room temperature.

Whip the cream, add sugar and the scrapings from the inside of the vanilla bean. Fold the whipped cream mixture and almonds into the porrage.

Serve with cherry sauce, which can be made by warming a good quality cherry preserve (e.g.Hero) and diluting a bit.