Ingredients
The following ingredients have 4 Servings
- For the Risalamand:
- 1 L Full fat milk
- 100 g Pudding rice (or arborio rice)
- 2 tablespoon Caster sugar (I keep a vanilla pod in mine)
- 2 tablespoon Sherry
- 15 g Flaked almonds (chopped)
- 1 whole almond
- 250 ml Whipping cream
- Flaked almonds to decorate (optional)
- For the Cherry Sauce:
- 350 g Frozen cherries
- 400 ml Water
- 80 g Caster sugar
- 2 tablespoon High juice blackcurrant squash or cordial
- 1 ½ tablespoon Potato flour or cornflour
- 1 ½ tablespoon Ice cold water
Instruction
- For Risalamande:
- Put milk into a non-stick pan and bring to almost simmering point – add the rice.
- Keeping the heat low (probably lowest setting) cook the rice for 30 minutes with the lid on stirring at regular intervals. (Very important not to burn).
- Then remove lid and cook for further 15 - 20 minutes simmering and stirring until rice is cooked and porridge like.
- Once cooked stir in the caster sugar, sherry and chopped almonds into the rice porridge.
- Put in a bowl to cool and then refrigerate until chilled. (Overnight is fine).
- Whip the cream into soft peaks
- Fold a little cream into the rice porridge to loosen it and then carefully fold the rest of the cream in, then add the whole almond.
- Place in a glass serving dish and decorate with a few flaked almonds if wished and put back in fridge to thoroughly chll..
- For Cherry Sauce:
- Put the cherries, water, sugar and blackcurrant squash in a pan, bring to the boil then turn down heat to simmer gently for 10 minutes.
- Mix the potato flour and 2 tbsp ice cold water together to form a paste and lowering the heat stir into the cherries cooking for another minute to thicken.
- Take off the heat, put in a bowl and serve with the Risalamande warm or cold (any leftover sauce can be re-heated)..
