This is a rice pudding meant to be served on Christmas day, based on the left-overs of a more simple pudding, Risengrød. Basically the leftovers are mixed with freshly whipped cream and chopped almonds, with a single almond left whole and hidden somewhere inside the dish for one lucky person to find :). It's meant to be served cold and it's absolutely airy and delicious, especially if you whip the cream really well until stiff before incorporating it in the sweet rice.
The name comes from the French "rice with almonds" :). Enjoy.
More info on this dessert here.
Last year: Baked cod in tomato, bean and olive sauce.
Two years ago: Fennel, onion and Gouda quiche.
Three years ago: Simple tortellini soup.
Four years ago: Simple blackberry-almond treat and Italian orrecchiette with Parmesan cream, bell pepper and olives.
Ingredients (serves 4):
A batch of Risengrød OR:
- 500 ml milk
- 100 g sugar
- 200 g white rice
- 1 slice of butter
- 1/4 teaspoon cinnamon
AND:
- 50-75 g chopped almonds
- 1/2 teaspoon vanilla extract
- 150 ml sweetened whipped cream
- 1 whole almond
If you already have the rice pudding, skip this step. If you don't have it, make a quick pudding from the ingredients listed by following the steps here.
When the pudding is cold, whip the cream with the vanilla extract until stiff. Mix the rice with the whipped cream and the chopped almonds. Also fold in the whole almond. It's done, divide between bowls and dig in! :)
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