Risalamande

Vanilla beans · 8 people · 1 hour + cooling

The Danish Christmas dessert, where the vanilla makes all the difference.

Ingredients

• 200 ml pudding rice
• 100 ml water
• 1 litre whole milk
• 1 vanilla bean
• ½ tsp salt
• 100 g almonds
• 2 tbsp sugar
• 400 ml whipping cream
• Cherry sauce to serve

Method

1. Boil the rice in the water for 2 minutes.
2. Add the milk and the split vanilla bean with its seeds. Simmer under a lid for 35–40 minutes, stirring regularly.
3. Remove the bean, stir in the salt and let the rice pudding cool completely.
4. Blanch, peel and roughly chop the almonds. Keep one whole almond.
5. Stir the sugar and almonds into the pudding. Whip the cream to soft peaks and fold it in.
6. Serve cold with warm cherry sauce.

Tip: use the whole bean. A scraped vanilla bean still has plenty of flavour. Put it in a jar of sugar, and after a couple of weeks you have your own vanilla sugar.

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