Warning: Declaration of YOOtheme\Theme\Wordpress\MenuWalker::walk($elements, $max_depth) should be compatible with Walker::walk($elements, $max_depth, ...$args) in /var/www/nokinok.com/public_html/wp-content/themes/yootheme/vendor/yootheme/theme/platforms/wordpress/src/Wordpress/MenuWalker.php on line 112

Risalamande

AuthorNok UnphonCategory,
Yields1 Serving
 130 g Pama Grødris aka Pama Porridge Rice
 1 l whole milk (3.5% milk fat)
 2 sticks vanilla
 4 tbsp sugar
 400 ml whipping cream
 300 ml water
 100 g almonds, peeled
 500 g Amarena Toschi Italian Black Cherries in Syrup
Day 1
1

Cut the vanilla sticks in the middle and sweep the gain out. Leave aside.

2

Boil water in a pot at maximum heat. Add the rice and bring it to a boil at medium heat. Keep stirring. Let it boil for 2 minutes at medium heat while stirring.

3

Add milk and bring to a boil at medium heat, still while stirring. Then, add sugar, vanilla grains and sticks. Let it boil for approx. 5 minutes. Keep stirring to avoid a thick layer of rice porridge stuck at the bottom. Then put the lid on and move the pot off of the stove. Wrap the pot with tea towels. Bring it to the bed and wrap or cover the pot with a duvet. Keep it on the bed for 2-3 hours. Let it cool down. Keep in fridge overnight.

Day 2
4

The next day, remove the porridge from the fridge. Remove the vanilla sticks from the porridge. Loosen the rice porridge, which has hardened over night, by stirring. This will make it easier once mixing with the whipped cream. Leave aside.

5

Chop the peeled almonds. Leave aside.

6

Add the whipping cream to a clean bowl. Whisk the cream while it's cold. Whisk until the texture starts to look like soft, liquid yogurt. Watch for the texture NOT to get soft peak form or become butter-like. If in doubt, rather keep it too soft and liquid that too hard. Pour the cream over the rice porridge. Add chopped almonds. Fold gently together until mixed well.

7

To bring out the taste of the almonds, add a bit of sherry liquor to the rice pudding as a last step. Fold gently together until mixed well.

8

Transfer to a serving bowl. Keep in fridge until ready for serving. Serve the rice pudding while it's cold with Amarena Toschi Italian Black Cherries in Syrup, either cold or warm, depending on your personal preference.

Ingredients

 130 g Pama Grødris aka Pama Porridge Rice
 1 l whole milk (3.5% milk fat)
 2 sticks vanilla
 4 tbsp sugar
 400 ml whipping cream
 300 ml water
 100 g almonds, peeled
 500 g Amarena Toschi Italian Black Cherries in Syrup

Directions

Day 1
1

Cut the vanilla sticks in the middle and sweep the gain out. Leave aside.

2

Boil water in a pot at maximum heat. Add the rice and bring it to a boil at medium heat. Keep stirring. Let it boil for 2 minutes at medium heat while stirring.

3

Add milk and bring to a boil at medium heat, still while stirring. Then, add sugar, vanilla grains and sticks. Let it boil for approx. 5 minutes. Keep stirring to avoid a thick layer of rice porridge stuck at the bottom. Then put the lid on and move the pot off of the stove. Wrap the pot with tea towels. Bring it to the bed and wrap or cover the pot with a duvet. Keep it on the bed for 2-3 hours. Let it cool down. Keep in fridge overnight.

Day 2
4

The next day, remove the porridge from the fridge. Remove the vanilla sticks from the porridge. Loosen the rice porridge, which has hardened over night, by stirring. This will make it easier once mixing with the whipped cream. Leave aside.

5

Chop the peeled almonds. Leave aside.

6

Add the whipping cream to a clean bowl. Whisk the cream while it's cold. Whisk until the texture starts to look like soft, liquid yogurt. Watch for the texture NOT to get soft peak form or become butter-like. If in doubt, rather keep it too soft and liquid that too hard. Pour the cream over the rice porridge. Add chopped almonds. Fold gently together until mixed well.

7

To bring out the taste of the almonds, add a bit of sherry liquor to the rice pudding as a last step. Fold gently together until mixed well.

8

Transfer to a serving bowl. Keep in fridge until ready for serving. Serve the rice pudding while it's cold with Amarena Toschi Italian Black Cherries in Syrup, either cold or warm, depending on your personal preference.

Risalamande

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Made with love by Nok Unphon. All rights Reserved.