DANISH RICE PUDDING WITH WARM CHERRY SAUCE (RISALAMANDE)

DANISH RICE PUDDING WITH WARM CHERRY SAUCE (RISALAMANDE)

PREP TIME

5 mins

COOK TIME

30 mins

TOTAL TIME

35 mins

Author: Eat Thrive Glow

Serves: 2

INGREDIENTS

• 2.25 cups whole milk (grass-fed if possible)
• ¼ tsp vanilla powder
• ⅛ tsp cinnamon
• ½ cup white short-grain rice (also called sushi rice)
• 1 cup cream
• 2.5 tbsp organic cane sugar
• ¾ cup frozen dark sweet cherries
• 4 tbsp water
• ¼ tbsp lime juice
• 1 tsp cornstarch
• ½ cup chopped almonds (or to taste)

INSTRUCTIONS

To make the rice pudding:

1.       Mix the milk, ⅛ tsp of the vanilla powder, cinnamon and rice together in a pot.

2.       Cover and cook on medium-low heat for approx 20 mins, stirring often so that the rice does not stick to the bottom of the pot and burn. Once the rice is tender, remove from heat.

3.       To make the whipped cream:

4.       Stir 1 cup cream and 1 tbsp of sugar together in a mixing bowl. Using a mixer, beat the cream until stiff peaks form.

5.       To make the cherry sauce:

6.       Simmer the cherries, lime juice, 1.5 tbsp sugar, vanilla powder, and 2 tbsp water on medium- low heat.

7.       In a separate bowl, mix the water and cornstarch together to make a slurry, and then add to this to the cherries once they start to boil.

8.       When the sauce starts to thicken, remove from heat.

9.       Gently fold the rice and almonds into the whipped cream and top with warm cherry sauce.

                                                 

source : http://www.eatthriveglow.com

Tweet