Risalamande with Mexican Vanilla


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Risalamande with Mexican Vanilla

Cooking time:

  • 50 minutes in total
  • 20 minutes preparation
  • 30 minutes of cooking

Serves: 4-5 servings

Recipe

Ingredients:

  • 2 Vera Mexicana Vanilla Beans
  • 2 L whole milk
  • 260 g pudding rice
  • 1 tsp salt
  • 150 g blanched almonds, chopped
  • 8 dl fresh cream, whipped
  • Cherry sauce of your choosing (served hot or cold)
Note: If you make this Risalamande recipe with our Mexican Vanilla Beans, don’t forget to snap a photo and post it on Instagram with the hashtag #veramexicana.

Description

Do you want to try something new this year? Or maybe just elevate the flavor of your usual risalamande? Try this Risalamande recipe with our Mexican Vanilla Beans. If you like rice pudding, you’re going to love Risalamande, a fancified version of rice pudding that’s full of crunchy almonds, velvety whipped cream and topped with a cherry sauce. Without a doubt, our Risalamande recipe is sure to become a beautiful and scrumptious addition to your festive holiday table. Rice pudding is delicious at the best of times, but with the addition of our Mexican Vanilla Beans, double cream, and chopped almonds, risalamande feels a bit more special. The dish also incorporates a popular Christmas game in Denmark and other parts of Scandinavia; a bowl of rice pudding traditionally contains a whole almond and a prize is given to the person who ‘finds’ it.

Steps

  1. Open 2 Mexican vanilla beans, scrape out the vanilla seeds.
  2. Add 2 liters of whole milk to a large pot with 260g of pudding rice, 1 tsp of salt and the vanilla seeds as well as the empty vanilla beans.
  3. Bring to a boil while stirring often.
  4. Put pot in oven at 200 C for 30 minutes or continue cooking while stirring for 30 minutes.
  5. Take the pot off the stove, let cool and put it in the fridge for 4 hours or overnight.
  6. Meanwhile, chop 150g of almonds as finely as you want, but don’t forget to leave one whole.
  7. Whip 8dl of fresh cream until it’s light and fluffy.
  8. Remove the empty vanilla beans from the rice mixture and gently fold in the whipped cream and the almonds.
  9. Serve with hot or cold cherry sauce. ¡Buen provecho!

Author notes

Risalamande is usually served with a hot or cold cherry sauce which can be bought from most supermarkets – but you could make your own version with cherries, dates, cranberries, raspberries or figs.

You might wanna try:
A Brief History of Vanilla
Dark 'n' Stormy with Mexican Vanilla

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