Traditional European Christmas recipe: Risalamande (creamy rice pudding)

November 10, 2014 (Last Updated: January 11, 2019)
Risalamande creamy rice pudding

Risalamande (creamy rice pudding)

Serves: 12
Cooking Time: 1 hour 30 minutes + cooling

Ingredients

  • Pudding

  • 1L (4 cups) full-cream milk
  • 10ml (2 tsp) vanilla extract
  • 10ml (2 tsp) cinnamon
  • 150g arborio rice
  • 2,5ml (½ tsp) salt
  • 80g blanched almonds, chopped
  • 1 whole almond
  • 30ml (2 tbsp) sugar
  • 250ml (1 cup) whipping cream
  • Fruit sauce

  • 850g (2 tins) pitted black cherries, drained, saving the juice
  • 105g (½ cup) castor sugar water
  • 30ml (2 tbsp) cornflour
  • fresh or tinned cherries, to serve
  • flaked almonds, to serve

Instructions

1

For the pudding, place the milk, vanilla, cinnamon and rice in a medium pot and bring to a boil. Reduce to a simmer over low heat and cook until the rice has cooked and the milk has thickened, stirring often to ensure it does not stick to the bottom, about 1 hour.

2

Add the salt. Do not worry if the mixture seems too milky, it will be completely slurped up by the rice. Allow it to cool.

3

Add the chopped almonds, whole almond and sugar. Whip the cream and fold it into the cold rice mixture. Refrigerate.

4

For the sauce, bring the cherry juice to a boil, add the sugar and stir until dissolved. Reduce the heat to a simmer.

5

Using a separate cup, add a little water to the cornflour, stirring to make a paste. Take 30ml (2 tbsp) of the hot cherry juice and add to the cornflour paste. Stir and pour into the juice in the pot.

6

Add the cherries to the hot mixture and stir until the sauce thickens slightly.

7

Serve in glasses topped with fresh or tinned cherries and flaked almonds.

Recipe by Angelina Claassen

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