Chilled rice pudding and citrus syrup

Chilled rice pudding and citrus syrup

By
From
Green Kitchen Travels
Serves
6

The traditional Danish rice pudding that most Danes serve for Christmas is known as risalamande. If you ask us, once a year is not nearly enough, so we think of it as a winter treat that is just as wonderful during spring, summer and autumn. Traditionally, it is made from rice, double cream, sugar and almonds and topped with cherry compôte. Our recipe is not as heavy, but every ounce as creamy and delicious. The rice is slow-cooked in almond milk and served with a delightful sweet orange syrup. When mandarins are in season, they make a sweeter one.

Rice pudding

Ingredients

Quantity Ingredient
150g brown round-grain rice
250ml water
800ml almond milk
or 800ml milk of choice
pinch sea salt
125g blanched almonds, chopped

Citrus syrup – makes 120 ml

Quantity Ingredient
250ml organic orange juice
1/2 teaspoon cardamom seeds
1 tablespoon clear honey
orange zest

Method

  1. Cook the rice in the water in a heavy-based saucepan for 2 minutes, stirring. Add the milk and bring to the boil, then reduce the heat and cook gently, covered, for 25 minutes. Stir often to prevent burning. Add more milk if needed – it should be very creamy. Add salt to taste. Leave to cool completely, then stir in the chopped almonds.
  2. Meanwhile, make the citrus syrup. Place all the ingredients in a small saucepan and bring to the boil. Reduce the heat immediately and simmer gently, uncovered, until reduced by half – about 20 minutes. Taste and add more honey if needed. Strain to remove the cardamom seeds.
  3. Spoon the cold rice into serving glasses and add a spoonful of the citrus syrup. The rice can be stored in the fridge for 3–5 days; the syrup for up to a week.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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