Risalamande

Pudding

• short-grain rice150 g
• water150 ml
• milk1 l
• vanilla pod1
• caster sugar50 g
• blanched almonds80 g
• double cream300 ml

Cherry sauce

• frozen pitted cherries400 g
• caster sugar3 tbsp
• cornflour1 tbsp
• water100 ml

Pudding

1. 01

   Split the vanilla pod lengthways and scrape out the seeds. Boil the rice in the 150 ml of water for 2 minutes, then add the milk and the vanilla seeds and pod and bring to a simmer.

2. 02

   Cook very gently for 35 to 40 minutes, stirring often, until thick and creamy. Remove the vanilla pod and stir in the sugar.

3. 03

   Cool completely, then refrigerate overnight. It must be cold.

4. 04

   Set aside one whole almond and chop the rest. Whip the cream to soft peaks and fold it into the cold rice with the chopped almonds.

5. 05

   Hide the one whole almond somewhere in the bowl.

Cherry sauce

6. 06

   Heat the cherries with the sugar and 70 ml of the water for 5 minutes until they release their juice. Mix the cornflour with the remaining 2 tbsp of water, stir it in and simmer until glossy.

7. 07

   Serve the cold pudding with the warm sauce poured over.