Risalamande {Danish Christmas rice pudding}

Risalamande

Ingredients •

1 cup water 

180 g short grain rice (arborio)

1 liter milk

100 g peeled almonds chopped

2 vanilla beans

4 Tbsp Sugar

1/4 liter heavy whipping cream

1 can cherry pie filling 

Directions•

Risengrød {rice pudding}

•Bring water and rice to a boil in a covered pot. 

•Boil rice over medium heat while stirring for 2 minutes. 

•Add milk and boil over low heat, continually stirring, for about 10 minutes. 

•Put lid on and boil for about 30 minutes - stirring occasionally, until a thick porridge has formed. 

•Put pot in the fridge and let cool completely {best to use next day}.

Next day . . .

•Roughly chop almonds and set aside. 

•Scrape vanilla bean pulp from vanilla beans into a bowl and add sugar - then use your hands or a fork to mix until well blended. 

•Mix together rice, vanilla bean sugar mixture, and almonds.

•Whip the cream and fold it into the rice mixture. 

•Cover and place in the refrigerator for at least two hours before serving.

•When chilled and ready to serve, top each serving with a generous spoonful of canned cherry pie filling. 

Voilà! Delicious Danish Christmas rice pudding. 

PS. I always double the recipe.  It's that good.