Best 3 Almond Rice Pudding Ris A Lamande Recipes
Indulge in the delectable delight of almond rice pudding, a classic dessert with a rich and creamy texture that tantalizes the taste buds. Originating in France, this culinary masterpiece, also known as riz à l'amande, is a symphony of flavors, combining the nutty essence of almonds, the comforting warmth of rice, and the delicate sweetness of vanilla. With variations ranging from the traditional French recipe to a vegan and gluten-free version, almond rice pudding caters to diverse dietary preferences. Embark on a culinary journey as we explore the secrets behind this timeless dessert, unveiling two distinct recipes that showcase its versatility and irresistible charm.
Here are our top 3 tried and tested recipes!
RICE & ALMOND PUDDING (RIS A L'AMANDE)
Posted for the Zaar World Tour-Denmark. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet. Note: prep time includes refrigeration time.
Provided by Bayhill
Categories Dessert
Time 5h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine rice and milk. Cook over medium heat 45 minutes or until rice is tender; set aside to cool.
- In a medium bowl, whip cream until stiff; stir in vanilla. Stir whipped cream, sugar and chopped almonds into cooled rice mixture. Spoon into a serving dish. Refrigerate 3 to 4 hours. Sprinkle with toasted almonds.
- To make sauce: Heat cherries with juice. Dissolve cornstarch in a little water. Stir into cherries; gently stir over medium heat until thickened. Flavor with liquer, if desired. Serve rice pudding with hot cherry sauce.
- Interesting note: It was once traditional in Denmark to include 1 whole almond in the rice pudding. The person who found it would receive the prize-a marzipan pig.
DANISH RISALAMANDE RECIPE (ALMOND RICE PUDDING)
There's nothing better than rice pudding - except for maybe a Risalamande recipe, which adds almonds & cherries to a creamy and perfect holiday dessert!
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 12
Steps:
- In a medium-sized saucepan over medium heat, stir together the milk, rice, sugar, and salt and bring to a simmer.
- Once simmering, reduce the heat to low and cook at a very slow simmer, stirring occasionally, until the rice absorbs all the liquid and is soft, about 30 minutes.
- Once cooked, turn off the heat and stir in ¾ cup (3¾oz/106g) chopped almonds and vanilla extract. Set aside to cool completely.
- While the rice is cooling, make the cherry sauce: In a small saucepan over medium-low heat, combine the cherries and sugar.
- In a small bowl, dissolve the cornstarch and water, and pour into the pan with the cherries.
- Cook, stirring constantly, until the cherries are softened and the sauce is thickened and clear, about 3-5 minutes.
- Once the rice is cooled, whip the cream to soft peaks and fold into the rice.
- Scoop into six serving bowls. Top with the cherry sauce and sprinkle with the remaining ¼ cup (1¼oz/35g) chopped almonds.
- This rice pudding is best eaten the day it is made but you can store any leftovers in the refrigerator for up to three days. Warm-up for a minute to room temperature in the microwave before eating.
DANISH RICE PUDDING WITH ALMONDS
This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.
Provided by Linda Pedersen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 4h40m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
- In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
- Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.2 g, Cholesterol 60.9 mg, Fat 19.4 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 10.4 g, Sodium 52.7 mg, Sugar 27.7 g
Tips:
- For a richer flavor, use whole milk instead of skim milk.
- If you don't have a vanilla bean, you can use 1 teaspoon of vanilla extract.
- To make the rice pudding ahead of time, cook it according to the recipe and then let it cool completely. Store the rice pudding in an airtight container in the refrigerator for up to 3 days.
- When you're ready to serve the rice pudding, reheat it gently over low heat until it's warmed through.
- Almond rice pudding can be served warm or cold. It's also delicious topped with fresh fruit, nuts, or whipped cream.
Conclusion:
Almond rice pudding is a delicious and easy-to-make dessert that's perfect for any occasion. It's a great way to use up leftover rice, and it's also a good source of protein and calcium. Whether you serve it warm or cold, topped with fruit or nuts, almond rice pudding is sure to be a hit with everyone who tries it.
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