Ris'alamande med kirsebærsauce (Rice Pudding with Cherry Sauce)

This is a dish that is usually served at Christmas (hence the Christmas pictures), but we used to eat it in the summer when the cherries started ripening.  

It was a special dessert in the summer as well.   Usually as the climax to one of Mom's great meals and for a special occasion as well.
And sometimes she'd make it for no real reason, but we always enjoyed it.

And if you noticed, there are almonds in this as well.   We Danes have a thing for almonds.
In our family an almond was hidden in the Risengrød, that was served at the beginning of the meal, Christmas Eve. And the lucky recipient got a sweet treat when they found it.
But you can also hide an almond in the Ris'alamande and the person who finds it, will receive a prize.
Only caveat here is that you do need to warn people who are not familiar with the practice so they don't accidentally eat it.  You need to prove that you 'found' the almond.  After the show and tell, you are allowed to eat it.
And no cheating, either...
To make Ris'alamande, a batch of  Risengrød needs to be made first.
 The instructions and recipes follow here.
But first a few pictures...

yield: 6 servingsAuthor: Sid's Sea Palm Cooking (adapted from my mother's )print recipe

Ris'alamande med kirsebærsauce (Rice pudding with Cherry Sauce)

prep time: 5 MINScook time: 41 MINStotal time: 46 mins

Risalamande is an interesting dish.  At one time, rice was very expensive, and using rice in a dish became, maybe not a status symbol but a dish that you only served for very special occasions. Thus it was made for Christmas, but now you can find it served throughout the year.

INGREDIENTS:

• 3 cups Risengrød
• 1 pint heavy cream, whipped with 2 tablespoons confectioner sugar
• 3/4 cup chopped almonds
• 1 recipe Cherry sauce

Cherry sauce

• 1 lb. sweet cherries
• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup water mixed with 1-2 tablespoons cornstarch
• 1 oz. Cherry Herring or other cherry liqueur (optional)

Risengrod

• 1 cup Arborio rice or similar short grain rice
• 1 cup water
• 4 1/2 cups milk
• 1 teaspoon Vanilla Extract

INSTRUCTIONS:

1.  Risengrød:  Add the water to a heavy bottomed pan, one which will hold all the milk and rice.   Bring the water to a boil, add the rice, stir.  Bring back to a boil, stirring constantly, then add the milk one cup at a time, continually stirring. Bring to a boil, simmer for about 40-45 minutes, stirring all the while. The rice will cook up and start to break down, and will make it very creamy looking. (My mom would also bring it to a boil, take it off of the heat and wrap it well in a goose-down comforter and set aside for an hour, this would enable the rice to continue to cook while not having to stir it constantly) Add the vanilla sugar or sugar and vanilla extract at the end and stir well. 
   
2. Risalamande:Whip the heavy cream with the confectioners sugar, until soft peaks form.   Fold the whipped cream into the cooled risengrød, using a fork to break up the risengrød if needed.  Add half a cup of chopped almonds and stir in. Serve with a dollop of cherry sauce on top and a dash of chopped almonds if desired. 
   
3. Cherry Sauce  Place the pitted fresh cherries in a sauce pan, add 1/4 cup sugar and half a cup of water, bring to a simmer and cook for 5-7 minutes.  Taste for sweetness, and add an additional 1/4 sugar if desired. Stir in a slurry of cornstarch and water and continue to cook for another 3-4 minutes or until the juice is clear.  Add the Cherry Herring or liqueur at the point if desired. This can be served warm or cold as a topping for the Ris'alamande. 

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