Recipe

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:

  1. 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.
  2. 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.
  3. 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.
General information
Ready in:
60 minutes
Calories p.P.:
520
Product:
Portions:
6
Ingredients
Rice for rice pudding
200 g
Water
2 dl
Whole milk
1 1/4 l
Salt
1/2 tsp
Vanilla pod
1
Hermesetas Granulated
7 g
Whipping cream
4 dl
Whole almonds
50 g
Nutritional information
Recipe:
Portion:
kJ
13112
2185
kcal
3122
520
Protein g
75
12.5
Carbohydrates g
229
38
Fat g
214
35.5