Carl Andersen's Ris Alamande, Danish Christmas Dessert

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READY IN: 2hrs 30mins
Recipe by Dan-Amer 1

Having lived in Copenhagen since 1994 I can testify that 90% of Danes will have a variation of this dish for dessert on Christmas Eve, which is the big day here. Carl Andersen was the founder and longtime owner of Chatam Restaurant in Hollywood, a favorite of the stars of the past. The recipe is from his daughter's "Star Food" cookbook. PLEASE REMEMBER: You can not use "converted" rice to prepare this dish. You also can not hurry up the cooking times-it says two hours in the oven, and that is what you must do. I have modified the dish by leaving out 1 cup blanched, slivered, almonds, which I have never seen used in the dish here. One whole blanched almond may be added just before serving-the person who finds this in their serving traditionally receives a "mandelgave", some small gift, from the host/hostess. NOTE: If there is any excess milk floating around after the cooked rice has cooled, pour it off and proceed with the recipe.

Ingredients Nutrition

Directions

  1. Butter a 1 1/2 quart covered casserole dish.
  2. Place the milk, light cream, 1/4 cup sugar, pinch salt, and rice into the buttered casserole dish, cover, and bake in a 300 F oven for one hour.
  3. Remove the cover, stir the dish, and bake for a further one hour at 300°F.
  4. Remove the dish from the oven, discard the milk skim which has formed on the top, Add as soon as possible the almond paste which has been processed until smooth in your food processor.
  5. Add the vanilla extract and mix thoroughly.
  6. Cover the dish tightly with plastic wrap to prevent formation of another milk skim and refrigerate until quite cold.
  7. Whip the heavy cream until stiff, adding the 2 Tbs sugar as you whip. Whip until you dare not whip it any further or it will turn into butter.
  8. Fold the whipped cream into the chilled rice mixture and place in a glass bowl that is large enough to hold. Cover with plastic wrap and refrigerate until serving time.

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