• Thursday, August 17, 2017

Rice Pudding

Ris à l'Amande
December 3, 2013
Ingredients

5 cups whole milk
1/2 vanilla bean
1 cup Arborio rice
1/4 cup sugar
2 cups heavy cream, thoroughly chilled
1 1/2 tablespoons confectioners’ sugar
1 whole almond
2 cups blanched almonds, chopped

Directions

Traditionally served on Christmas Eve with warm cherry sauce on the side, this lovely Danish dessert is a far superior version of rice pudding. Whoever finds the almond hidden within its creamy depths gets a present, so make sure you’ve gotten something special tucked aside.

Yield: 10 servings

Add milk to a saucepan. Scrape insides of vanilla bean into milk, and add rice and sugar. Bring to just a boil, and stir. Cover, and reduce heat to a low simmer. Cook for 30 minutes. Transfer rice to a large bowl. Press saran wrap over rice, and refrigerate until completely cold.

Add whipped cream to a bowl with confectioners’ sugar. Beat with a hand mixer until soft peaks have formed. Fold cream and 1 whole almond into rice mixture until combined. Top with blanched almonds. Serve immediately, or refrigerate in an airtight container.

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