Rice pudding with vanilla
Go Danish this Christmas! Take a culinary trip to Scandinavia with Ris Alamande, a luxury version of rice pudding with vanilla and almonds.
Preparation
- Bring a pot with the rice and water to the boil. Allow to simmer for approx. 3 minutes. Add the milk and stir well. Allow the rice to continue simmering while stirring constantly and ensure that it does not burn. Scrape the seeds from the vanilla pod.
- Stir the salt, vanilla seeds, vanilla pod, salt and Hermesetas Granulated into the rice pudding mixture. Allow to simmer at low heat for 40-50 minutes. Take the pot off the heat and allow to cool well. Remove the empty vanilla pod and place the rice pudding in the fridge to cool completely.
- Whip the cream until it is light and airy and add to the rice pudding. Boil 0.5 l water and pour into a bowl. Add the whole almonds to the water and allow to soak for 5 minutes. Then remove the almonds, chop them roughly and mix them into the rice pudding.
Nutritional values per serving
2185
kj
520
kcal
12.5
protein g
38
carbohydrates g
35.5
fat g
Ingredients for 6 servings
| 200 g | Rice for rice pudding |
| 2 dl | Water |
| 1 1/4 l | Whole milk |
| 1/2 tsp | Salt |
| 1 | Vanilla pod |
| 7 g | Hermesetas Granulated |
| 4 dl | Whipping cream |
| 50 g | Whole almonds |
