Danish Rice Pudding W/Raspberry Sauce (Ris a La Mande)

Recipe by Deantini
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 8
    tablespoons arborio rice (it MUST be this kind of rice)
  • 3
    tablespoons vanilla sugar (do NOT use vanilla extract, you can find the sugar in the baking aisle, the flavour will be complete)
  • 3
    tablespoons sugar
  • 1
    cup almonds, finely chopped using knife (if you use a food processor you should aim for a coarse texture, as the almonds give the dish its te)
  • 2 14
    cups whipping cream, whipped
  • SAUCE
  • 2
    tablespoons water
  • 14
    cup sugar (or more)
  • 1
    tablespoon cornstarch
  • 2
    tablespoons water
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DIRECTIONS

  • Bring milk to a boil slowly in a large pot.
  • Add rice, keep simmering until rice is tender, stir every 3 min or so to prevent rice and/or milk burning at the bottom. This step takes approx 45 minute While the rice is simmering you can make the raspberry sauce and chop the almonds.
  • When rice is firm remove from heat and let cool. When cool add vanilla sugar, sugar and almonds.
  • Fold in whipped cream.
  • Chill and serve with warm raspberry sauce.
  • SAUCE:.
  • In medium sauce pan place frozen raspberries and 2 tbsp of water, heat until thawed, add sugar and stir. Let simmer for approx 3-5 minute.
  • Mix cornstarch with water and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
  • TIP- you can also serve this dish with a strawberry sauce or a mix of raspberry and strawberry. I prefer the raspberry sauce as it adds a bit of tartness to an otherwise sweet dish. Traditionally the dish is served with a cherry sauce, our family never did though instead preferring the raspberry or strawberry sauce.
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