4 cups full-fat milk
1/3 cup (65 g) short-grained rice
½ vanilla pod (reserve the other half for the sauce)
1 cup whipping cream
3 tbsp caster sugar
65 g almond flakes
1 whole almond
1. Split half of the vanilla pod lengthways, scrape out the seeds.
2. Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil.
3. Reduce the heat. Add the rice gradually stirring constantly.
4. Increase the heat and bring to a boil again.
5. When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn’t stick too much to the bottom.
6. Leave to cool completely.
7. Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce (recipe below)
Cherry Sauce
1 ½ cup (about 185 g) frozen cherries*
½ tbsp lemon juice
3 tbsp sugar
½ vanilla pod
1 ½ cup water + 2 tbsp cold water
1 heaped tbsp potato starch (corn starch can be substituted)
1. Place the cherries in a medium saucepan. Add lemon juice, sugar and 1 ½ cup water. Add the vanilla pod. Simmer until the cherries are tender.
2. Combine the potato starch with 2 tbsp cold water.
3. Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly.
* I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.
Original entry: http://forthebodyandsoul.blogspot.com/2009/02/risalamande.html
