Risalamande with Berry Sauce

Name: Risalamande with Berry Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 20
Ingredients: 600 g Pudding rice; 3 l Milk; 1 l Whipping cream; 2 tbsp Real vanilla sugar; 150 g Almonds, chopped; 1 kg Raspberry jam for the sauce

Creamy rice pudding folded with whipped cream and almonds, served cold with warm berry sauce.

55 min20 portionsEasyNordicVegetarianGluten-free

Ingredients

20 portions

600 gPudding rice
3 lMilk
1 lWhipping cream
2 tbspReal vanilla sugarReal Vanilla Sugar12 × 0,1 kg · €8.00
150 gAlmonds, chopped
1 kgRaspberry jam for the sauceRaspberry Jam6 × 284 g · €11.71

2 of 6 ingredients available in our range.

Method

1
Porridge
Simmer the rice in the milk for 35–40 minutes, stirring often. Cool completely.
2
Fold
Whip the cream with the vanilla sugar and fold into the cold rice with the almonds.
3
Sauce
Warm the raspberry jam with a splash of water to a pourable sauce.
4
Serve
Serve the risalamande cold with the warm sauce.

Chef's tip

The rice porridge can be made two days ahead.