Danish Risalamande

If you want to try something new and utterly delicious this holiday season, try Risalamande. It's a creamy, soft and melt-in-your-mouth Danish rice pudding with almonds and cherry sauce.  

Ingredients:

– ½ c Arborio rice – ¼ c water – 2 c milk – 1 teaspoon vanilla extract – 1 tablespoon sugar – ¼ teaspoon salt – ¾ c almonds chopped – 1 almond whole – 1 c heavy cream – 2 tablespoon powdered sugar – 6 teaspoon sliced almonds  – 15 oz frozen cherries – 3 tablespoon sugar – ½ c water – 2 teaspoon corn starch – 2 teaspoon lemon juice

In a medium sauce pan combine rice, water and put it on a medium heat. When water starts to boil, add milk, vanilla extract, sugar and salt. Reduce the heat to medium-low and stirring occasionally cook until rice absorbs all water and is soft.

Remove from the heat, stir in chopped almonds and let the rice cool completely.

In a small sauce pan combine frozen cherries, sugar and water. In a separate small bowl dissolve corn starch in lemon juice. When cherries start to boil, add corn starch mixture and cook until the sauce slightly thickens, about 3-5 minutes.

In a large bowl, combine heavy cream and sugar. Beat it on a medium speed until stiff peaks. Fold whipped cream into the rice and almond mixture.

Divide Risalamande among serving glasses and drizzle with a warm flavorful cherry sauce!

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