HOW TO MAKE RISALAMANDE A WONDERFUL RICE PUDDING

almonds

🥗Healthier: sunflower seeds

💰Cheaper: chopped peanuts

Sunflower seeds provide a nut-free option and are generally more affordable.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: heavy cream

Coconut cream offers a dairy-free alternative with a similar texture.

Start by measuring 100 grams of short pudding rice and add it to a saucepan.

Add 25 grams of caster sugar to the rice.

Pour in 450 mL of whole milk and 250 mL of water.

Add a pinch of salt and stir the mixture.

Bring the mixture to a boil, then reduce the heat to a simmer and cook for 30 to 40 minutes until the rice is plump and coated in a creamy sauce.

While the rice is cooking, prepare the cherry sauce by opening a tin of black cherries in syrup and adding it to a small pan.

Add 1 tablespoon of caster sugar and 1 tablespoon of lemon juice to the cherries and stir.

In a separate bowl, mix 2 teaspoons of corn flour with 2 teaspoons of water to create a paste, then add this to the cherry mixture.

Bring the cherry mixture to a boil and simmer for about 10 minutes until it thickens and becomes sticky.

Check the rice pudding; if it looks dry, add a bit more milk to keep it creamy.

Once the rice pudding is thickened, turn off the heat and set it aside to cool for at least 2 hours, preferably overnight.

When ready to serve, reheat the cherry sauce until warm and serve it over the chilled rice pudding.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens