RISALAMANDE (DANISH ALMOND RICE PUDDING WITH CHERRY SAUCE)
Wonderfully creamy and delightfully flavorful, this famous rice pudding is sure to win you over!
Provided by Kimberly Killebrew
Categories Dessert
Time 50m
Number Of Ingredients 15
Steps:
- Bring the rice, salt, lemon zest, sugar and water to a boil in a medium-sized stock pot. Boil for 3 minutes, add the milk and return to a boil. Reduce the heat to low, cover and simmer for 30-35 minutes, stirring occasionally, increasing the frequency during the last 10 minutes to prevent scorching. Stir in the chopped blanched almonds.
- Let the rice cool and then chill for several hours or overnight.
- Beat the cream until it starts to thicken. Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form. Be careful not to over-beat. Stir the cream mixture into the rice pudding.(Note: The rice will may be very stiff. Stir it to loosen it up and then stir it more after the cream has been added to break up any clumps.)
- Serve the Risalamande at room temperature with the warm cherry sauce.
Nutrition Facts : ServingSize 1 serving, Calories 656 kcal, Carbohydrate 53 g, Protein 12 g, Fat 44 g, SaturatedFat 22 g, Cholesterol 124 mg, Sodium 200 mg, Fiber 3 g, Sugar 22 g
DANISH RICE PUDDING WITH ALMONDS
This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.
Provided by Linda Pedersen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 4h40m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
- In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
- Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.2 g, Cholesterol 60.9 mg, Fat 19.4 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 10.4 g, Sodium 52.7 mg, Sugar 27.7 g
ALMOND MILK RICE PUDDING RECIPE - (4/5)
Provided by Jackie618
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring Pure Almond, rice and salt to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, until rice is cooked through, about 25 to 30 minutes. In a small bowl beat egg until well combined. Whisk a ladle of hot rice mixture into beaten egg. Add egg mixture back into saucepan and stir over low heat until thickened, about 10 to 12 minutes. Remove from heat and stir in vanilla, cinnamon, sweetener (if using) and raisins. Serve warm or cold.
ALMOND PUDDING
This is a milk pudding that is served in India at open houses or for dessert. To keep a "skin" from forming on the top of the pudding while it is cooling, carefully place a piece of clear plastic wrap or waxed paper directly on the surface of the hot pudding. After the pudding has cooled, remove the paper and spoon the pudding into dessert dishes. Chilling time is not included in cooking or prep time.
Provided by breezermom
Categories Dessert
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
- Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
- Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.
Nutrition Facts : Calories 288.9, Fat 13.6, SaturatedFat 5.9, Cholesterol 34.2, Sodium 149.6, Carbohydrate 33.1, Fiber 1.8, Sugar 14.7, Protein 10.5
ALMOND MILK RICE PUDDING
This Almond Milk Rice Pudding is an easy and delicious Middle Eastern dessert recipe that's dairy-free, egg-free & gluten-free - healthy take on a classic
Provided by Yumna Jawad
Categories Dessert
Time 32m
Number Of Ingredients 9
Steps:
- Rinse the rice under running water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, cane sugar, salt and 1 cup of the almond milk. Cook over medium low heat, stirring, until the almond milk is absorbed, about 5 minutes.
- Gradually add 5 more cups of almond milk, 1 cup at a time, stirring and cooking until the texture becomes very thick, about 25-30 minutes. The mixture will start out watery, but the rice will absorb all the liquid until it is thick and creamy.
- Let cool for 5 minutes, then stir in the rose water.
- Serve with pistachios, pomegranate, coconut and cinnamon, if desired.
Nutrition Facts : Calories 178 kcal, Carbohydrate 33 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 325 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
LEMON AND ALMOND RICE PUDDING
Provided by Giada De Laurentiis
Categories dessert
Time 4h53m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes. In a medium bowl, mix together the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer. Remove the vanilla pod and discard. Stir in the whipping cream (mixture will still be runny but will thicken as it cools). Spoon the rice pudding into bowls. Cover and refrigerate for at least 4 hours.
- Sprinkle the chilled rice pudding with sliced almonds and serve.
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4.5/5 (24)Category DessertCuisine DanishTotal Time 1 hr 30 mins
- Heat some water until boiling point and pour it in a small bowl. Add the almonds and let them soak in the hot water for about 5-7 minutes. One-by-one take the almonds up and press them between two fingers so that the peel separates from the almond. Add more hot water if needed. It should be easy to skin the almonds.
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- Reduce the heat to low, cover, and simmer for about 15 minutes, stirring occasionally to make sure the rice does not stick to the bottom of the pot. Uncover the pot, and continue to simmer for another 10-15 minutes, stirring the rice occasionally. The mixture will start out very watery, but the rice will slowly absorb all the liquid until it is thick and creamy.
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Reviews 1Estimated Reading Time 2 minsServings 6Total Time 2 hrs 10 mins
- Place the pudding rice (or arborio rice), almond milk, caster sugar and scraped out seeds of vanilla pod in the mixing bowl. Combine 10 Sec. / Reverse Speed 2.5. Pour the mixture into the tin and decorate with the scraped out vanilla pod and cinnamon stick. Bake for 2 hours until you can see a brown skin at the top and the rice is creamy. Leave to rest for 10 minutes before serving to allow the rice to continue cooking for a while. Serve drizzled with maple syrup and cherry compote. Enjoy!
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- Over high heat on the stove, bring the mixture to a boil, stirring continuously to prevent the ingredients from sticking to the pan and burning.
- Reduce the heat to a simmer and continue stirring the mixture until the sauce has become thick and creamy and the rice has cooked. This should take about 15 minutes.
- Once the rice has cooked and the mixture has a similar appearance and texture as oatmeal it is ready. Remove from the heat and serve warm with a sprinkle of cinnamon on top.
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