Friday, December 16, 2005

Ris à l'amande (Danish Rice pudding)

1,5 liters of whole fat milk
1 teaspoon salt
200 g pudding rice (Italian aborio rice works quite good )
2 dl cream
Corns of one vanilla pod
50 gram chopped almonds
2 teaspoon sugar

what to do:
1) Bring the milk to a boil stirring ALL THE TIME OR IT WILL BURN!!!
2) Add the rice and let it return to boiling.
3) Add the vanilla – and keep stirring!!
4) Keep on low heat for 45 minutes,
5) Chop the almonds, saving one for later!!
6) Add sugar to taste and let cool down, some people like to add port wine here or rum ….
7) After it has gotten cold, add the almonds, chopped and the one whole!
8) Add the wiped cream.
9) Bon Appetite


At 11/25/2007 12:55 PM, Anonymous Anonymous said...

Recipe is nice, but Ris a l'amande means German rice.

At 11/27/2007 12:08 PM, Blogger Jacob Hasle said...

This comment has been removed by the author.

At 11/27/2007 12:09 PM, Blogger Jacob Hasle said...

That may just be, but I have newer seen it outside og Denmark ....

At 12/14/2007 9:53 AM, Anonymous Ralph said...

Ris à l'amande translates to almond rice not German rice. Ris is Danish for rice, à l'amande is French with amande meaning almond. The French word for German is Allemande (all one word) which sounds like à l'amande but is completely different. Anyway ris à l'amande is delicious and I shall be eating it on Christmas eve at the Danish Church in London and hoping for the whole almond and the prize of a marzipan pig!

At 12/06/2008 12:57 AM, Blogger JoeD said...

The recipe is correct, but you are missing the sweet, temperated cherry sauce.

At 12/18/2008 8:20 AM, Blogger Arizona Vanilla said...

Do you have a recipe for the kirsebaersovs? I lived in DK for 2 years about 3 years ago and really want to make ris a l`amande, but unfortunatly in the US we don't have kirsebaersovs or saft, do you have any ideas?

At 12/18/2008 2:26 PM, Blogger John said...

Well, up here in Denmark cherry sauce is easily found ready-made an of good quality, but it is a Danish-only specialty it seems.
If you have access to canned sweeet cherries, the rest of the way should be easy. Here are a few links:
Another option would be the Italian specialty called Amarena, pickeled, sweet cherries. Many Danish families are using that as a substitute for cherry sauce.

At 4/13/2009 8:25 AM, Anonymous Anonymous said...

WE had this gorgeous pudding with Danish friends - with cherry sauce - quite excellent. Thanks for sharing the recipe. Lovely to find out about the prize of a marzipan pig.

At 7/03/2009 2:23 PM, Anonymous Anonymous said...

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