Risalamande is a traditional Danish rice pudding, accented with a hefty handful of crunchy almonds. The tender, creamy rice is lightened with whipped cream, making a luscious, satisfying dessert. This is lightly sweetened, allowing the flavors of the almonds and cream to shine.
- 1 cup arborio rice
- 1/2 cup water
- 4 cups whole milk
- 1 teaspoon vanilla
- 1 cup slivered almonds, chopped
- 4 tablespoons powdered sugar
- 1 1/2 cups cream
- 1 cup pomegranate seeds
- In a 4-quart sauce pan, add the rice, water, milk and vanilla. Over medium-high heat, bring the mixture to a boil, stirring constantly. Cover the pan and reduce the heat to low. Stir every five minutes for about 30 minutes, until the rice is creamy and thickened, but not too stiff. Stir in the almonds and chill the rice pudding until cold, at least three hours.
- To serve, combine the cream and powdered sugar in a large bowl or stand mixer, and whip until it reaches firm peak. When you can pull the beaters out of the cream and the mounds of whipped cream hold their shape, it is ready. Fold the whipped cream into the cold rice mixture and then divide between 8 1-cup ramekins or small bowls. Top each bowl with 2 tablespoons of pomegranate seeds and serve.
410 calories, 31 g. fat, 75 mg. cholesterol, 75 mg. sodium, 26 g. carbohydrate, 3 g. fiber, 10 g. protein