Time 50m Number Of Ingredients 15 Steps:
Bring the rice, salt, lemon zest, sugar and water to a boil in a medium-sized stock pot. Boil for 3 minutes, add the milk and return to a boil. Reduce the heat to low, cover and simmer for 30-35 minutes, stirring occasionally, increasing the frequency during the last 10 minutes to prevent scorching. Stir in the chopped blanched almonds. Let the rice cool and then chill for several hours or overnight. Beat the cream until it starts to thicken. Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form. Be careful not to over-beat. Stir the cream mixture into the rice pudding.(Note: The rice will may be very stiff. Stir it to loosen it up and then stir it more after the cream has been added to break up any clumps.) Serve the Risalamande at room temperature with the warm cherry sauce.
Number Of Ingredients 12 Steps:
In a medium-sized saucepan over medium heat, stir together the milk, rice, sugar, and salt and bring to a simmer. Once simmering, reduce the heat to low and cook at a very slow simmer, stirring occasionally, until the rice absorbs all the liquid and is soft, about 30 minutes. Once cooked, turn off the heat and stir in ¾ cup (3¾oz/106g) chopped almonds and vanilla extract. Set aside to cool completely. While the rice is cooling, make the cherry sauce: In a small saucepan over medium-low heat, combine the cherries and sugar. In a small bowl, dissolve the cornstarch and water, and pour into the pan with the cherries. Cook, stirring constantly, until the cherries are softened and the sauce is thickened and clear, about 3-5 minutes. Once the rice is cooled, whip the cream to soft peaks and fold into the rice. Scoop into six serving bowls. Top with the cherry sauce and sprinkle with the remaining ¼ cup (1¼oz/35g) chopped almonds. This rice pudding is best eaten the day it is made but you can store any leftovers in the refrigerator for up to three days. Warm-up for a minute to room temperature in the microwave before eating.
Time 4h40m Yield 6 Number Of Ingredients 9 Steps:
In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature. In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate. Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.
Time 25m Yield 6-10 serving(s) Number Of Ingredients 5 Steps:
In a large saucepan bring the milk and rice to a boil slowly on medium heat. Simmer until rice is cooked through and not crunchy. Add vanilla and sugar. Let cool. While cooling, whip the cartons of whipping cream until stiff peaks form. When rice has cooled add the whipped cream. At this time it is customary in our house to add a piece of an almond as well. Garnish with tangerine sections, shredded chocolate or chocolate curls.
Time 4h40m Yield 6 Number Of Ingredients 9 Steps:
In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature. In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate. Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.
Time 45m Yield 3 servings. Number Of Ingredients 6 Steps:
In a small heavy saucepan, bring the milk, rice and salt to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. , Spoon pudding into individual dishes. Combine sugar and cinnamon; sprinkle over the tops. Dot with butter. Serve immediately.
Yield Makes 6 to 8 servings Number Of Ingredients 9 Steps:
Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely. Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.) Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Split half of the vanilla pod length ways, scrape out the seeds. Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil. Reduce the heat. Add the rice gradually, stirring constantly. Increase the heat and bring to a boil again. When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn’t stick too much to the bottom. Leave to cool completely. Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce. Now make the cherry sauce. Place the cherries in a medium saucepan. Add sugar and 1 1/2 cups water. Add the vanilla pod. Simmer until the cherries are tender. Combine the potato starch with 2 tablespoons cold water. Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly. Stir in the lemon juice and serve warm over the rice pudding. Garnish with a fresh mint leaf, if desired.
- I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.
Time 1h Yield 8 servings Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Place the almonds on a baking sheet, and cook in oven for 10 minutes or until they are lightly browned. Combine the rice and milk in a heavy-gauge saucepan over high heat. Bring to a boil, stirring constantly. Then, reduce heat to simmer and cook for about 30 minutes, stirring frequently, until rice absorbs milk. Remove rice from heat, and stir in sherry, sugar and almonds. Refrigerate. Meanwhile, place cherries and jelly in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes. With a slotted spoon, remove cherries to a bowl. Refrigerate. Cook remaining fruit liquid over high heat until it is reduced by half. Set aside to cool. Whip heavy cream until it develops firm peaks. Fold whipped cream, 1/3 at a time, into rice pudding. Assemble dessert in large wine goblets, with cherries on the bottom, then a layer of rice pudding and then some slivered almonds. Pour reduced fruit liquid over everything.
Yield makes 6 servings Number Of Ingredients 12 Steps:
Cook the rice, milk, and sugar in a heavy-bottomed 2-quart saucepan over medium heat until the rice is tender and the milk is absorbed, 30-40 minutes. Remove from the heat and stir in the almond extract, almonds, and sherry. Using a rubber spatula, scrape the pudding into a bowl and chill for at least 1 hour. Whip the cream in an electric mixer on high speed (or by hand) until soft peaks form and then get a little firmer, and fold into the chilled pudding. Serve immediately or refrigerate until ready to serve. Top with warm or cold cherry sauce. Dried Cherry Sauce Place the cherries in a small saucepan with the wine, 1/2 cup water, and the sugar or jelly. Bring to a boil, reduce heat, and simmer until the cherries are tender and the juice is syrupy (approximately 10 minutes).
