Danish Rice Pudding W/Raspberry Sauce (Ris a La Mande)
photo by Gina Luisa
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 8 tablespoons arborio rice (it MUST be this kind of rice)
- 4 cups 1% low-fat milk
- 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 1⁄4 cups whipping cream, whipped
-
SAUCE
- 2 cups frozen raspberries
- 2 tablespoons water
- 1⁄4 cup sugar (or more)
- 1 tablespoon cornstarch
- 2 tablespoons water
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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Reviews
-
VERY, VERY NICE TASTING PUDDING, & I made the recipe as written! Not something you can put on the burner & forget about until the timer goes off, but the end result is definitely worth the time involved! Another time I'd want to double the sauce ingredients & have enough left over to serve over pound cake or ice cream! Definitely a keeper recipe! [Tagged, made & reviewed for one of the players who shared her holiday recipes cookbook with others in the PRMR Holiday Special!]
RECIPE SUBMITTED BY
Deantini
Canada