similar recipes: desserts
prep 1:00 total 3:30
Cook the rice in the wole milk with the vanilla extract at medium-low heat for around 45 minutes until tender and let cool. Add the sugar and the chopped almonds. Whip the cream until you get soft peaks then fold it into the now cooled rice mixture. Spoon a little into ramekins (I use wine glasses) then put one whole almond in the center and cover it with more rice mixture. Refrigerate for a few hours to let set. Serve it cold with warmed cherry preserve spooned on top.
This is a Danish Christmas dessert. But I make it quite often year round. It is great to have after eating hot & spicy food from off the grill. And it looks pretty neat too!
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