Recipe for homemade rice pudding

Here you will find the recipe for homemade rice pudding.

Are you still struggling to make that perfectly creamy, flavorful and delicious risalamande? Fear no more! Here you will find our very own recipe for homemade risalamande as we serve it here at Frank's Kro.

This recipe is for 10 people.

Ingredients (Risalamande):

2 kg of finished rice porridge.

500 grams almond slivers

2 vanilla pods

6.25 dl whipping cream

125 grams white chocolate

1 can condensed milk

2.5 tablespoons powdered sugar

Ingredients (Cherry sauce):

500 grams pitted cherries

150 grams of sugar

1 vanilla pod

1.5 dl water

1 dl dark rum. (You can also use Ribena juice, blackcurrant rum or omit it altogether. Then you will need to add more water accordingly)

62.5 grams potato flour

1.25 dl cold water.

Procedure

1. The condensed milk is mixed into the rice porridge.

2. Roast the almond slivers until golden and crispy in the oven. About 15 minutes at 150 degrees celcius. The almond slivers must be cooled after roasting.

3. Melt 1 dl cream (save the rest of the cream for whipped cream), vanilla, white chocolate and powdered sugar over low heat in a saucepan.

4. Whip the remaining whipping cream until stiff peaks form.

5. Mix rice porridge, almond slivers, vanilla/chocolate mixture and whipped cream together until smooth.

6. Refrigerate the finished rice pudding for at least an hour before serving.

7. Cook cherries, water, sugar, rum and vanilla in a saucepan with a lid over low heat.

8. When the cherries are cooked until soft and the sugar has dissolved, thicken the sauce with potato flour dissolved in water.

9. The cherry sauce must not boil after it has been smoothed. Otherwise, you risk a sticky and slimy consistency.

   
   

Remember that your risalamande can easily be made the day before and refrigerated. This way you can avoid the worst of the Christmas stress on the day.

Enjoy the dish!

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