Risalamande — rice cream with cherry sauce

Risalamande — rice cream with cherry sauce. Uncooked short-grain white rice, Water, Whole milk.

Kim Nielsen

25 + 45 min · 8

Ingredients

• 180 g Uncooked short-grain white rice
• 150 g Water
• 1000 g Whole milk
• 10 g Vanilla extract
• 150 g Almonds, unroasted
• 75 g Sugar, white
• 500 g Heavy cream
• 300 g Fresh sour cherries
• 8 g Cornstarch

Preparation

1. Bring the rice and 100 g water to the boil for 2 minutes. Gradually stir in the milk and simmer gently for 35–40 minutes, stirring often, until the rice is soft and creamy.
2. Stir in the vanilla and 25 g sugar. Transfer to a shallow container, cool promptly and refrigerate until completely cold, about 2 hours. Blanch the almonds in boiling water, peel and chop them.
3. Pit the cherries and simmer with 50 g sugar for 5 minutes. Mix the starch with the remaining 50 g water, stir into the cherries and simmer for 2 minutes until lightly thickened.
4. Whip the cold cream to soft peaks and fold into the cold rice with the almonds. Divide into eight bowls and serve with the warm cherry sauce.