There's nothing better than rice pudding — except for maybe a Risalamande recipe, which adds almonds & cherries to a creamy and perfect holiday dessert!
- 2 ¼ cups (18floz/507ml) whole milk
- ½ cup short-grained white rice
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ¾ cup (3¾oz/106g) plus ¼ cup (1¼oz/35g) toasted almonds chopped and divided
- 1 teaspoon vanilla extract
- 1 cup (8floz/225ml) heavy whipping cream
- 2 cups (10oz/284g) cherries (fresh or frozen)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 6 tablespoons water
- 2 teaspoons cornstarch
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In a medium-sized saucepan over medium heat, stir together the milk, rice, sugar, and salt and bring to a simmer.
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Once simmering, reduce the heat to low and cook at a very slow simmer, stirring occasionally, until the rice absorbs all the liquid and is soft, about 30 minutes.
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Once cooked, turn off the heat and stir in ¾ cup (3¾oz/106g) chopped almonds and vanilla extract. Set aside to cool completely.
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While the rice is cooling, make the cherry sauce: In a small saucepan over medium-low heat, combine the cherries and sugar.
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In a small bowl, dissolve the cornstarch and water, and pour into the pan with the cherries.
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Cook, stirring constantly, until the cherries are softened and the sauce is thickened and clear, about 3-5 minutes.
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Once the rice is cooled, whip the cream to soft peaks and fold into the rice.
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Scoop into six serving bowls. Top with the cherry sauce and sprinkle with the remaining ¼ cup (1¼oz/35g) chopped almonds.
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This rice pudding is best eaten the day it is made but you can store any leftovers in the refrigerator for up to three days. Warm-up for a minute to room temperature in the microwave before eating.