YOUR JUDGEMENT
Risalamande
40 minutes (4 hours in the fridge) 
6 persons
Ingredients
- 1½ dl Porridge
- 1 dl water
- 7 dl whole milk
- 2 tbsp. Svansø Cane sugar
- 2 tbsp. vanilla sugar
-
50 g Svansø Almonds
- ¼ litre whipping cream
Preparation
1. Boil the rice for 2 minutes in 1 dl water.
2. Add the milk and heat, stirring.
3. Let the rice cook for about 30 minutes. on low heat, stirring regularly.
4. Peel the almonds and chop them coarsely.
5. When the rice porridge is firm enough, add the sugar, vanilla sugar and chopped almonds.
6. The porridge is then left to cool in the fridge for at least 4 hours.
7. Whip the cream until it foams and gently stir it into the cooled porridge.
Served with cold or warm cherry sauce from Skælskør Fruit Plantation.
Product in the recipe
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