Ris a la mande – Danish Christmas pudding
50 g rice (not quick-cook or instant)
600 ml milk
1/2 vanilla bean
30 g sugar
15 almonds, blanched and slivered or chopped
370 ml heavy cream, whipped
6-7 (12-14 grams) sheets gelatine
Bring the milk to the boil in a large saucepan. Add the rice and vanilla bean and cook up a rice pudding (see previous recipe for method). When the pudding is done, remove the vanilla bean. Add the sugar, almonds and gelatine (prepared as indicated on the packaging). Cool and fold in the whipped cream. Decorate with slivered almonds before serving.
Traditionally served with hot caramel sauce or cherry sauce. (I’m looking for the recipes and will add them to the recipe when I do).