Rice a la mande with Cherry Sauce

Rice a la mande with Cherry Sauce

Ingredients

Rice Pudding

300 ml Water
180 g Pudding rice
1 litre Whole milk
100 g Almonds (Without membrane, roughly chopped)
¼ tsp Vanilla powder
2 tbsp Sugar
500 ml Cream

Accessories

1 Glass Cherry sauce

Instructions

Step 1

  • For the rice pudding, bring water and rice to a boil in a thick-bottomed pan. Cook the rice on a smooth heat, stirring for about 2 minutes.

Step 2

  • Add the milk and bring the mixture to a boil. Cook the pudding over low heat for about 40 minutes until the rice is tender.

Step 3

  • Place the pudding covered in the fridge until it is cold, preferably over night.

Step 4

  • Keep a whole almond to the side and chop the rest.

Step 5

  • Stir together the rice pudding with vanilla powder, sugar and the chopped almonds.

Step 6

  • Whisk the cream to a light foam and stir about 1/3 of the whipped cream together with the rice pudding. Carefully fold the rest of the whipped cream into the pudding along with the whole almond.

Step 7

  • Still covered, leave it in the fridge until ready for serving. The person who gets the whole almond wins a prize.
Enjoy!

Recipe tips

It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes

Always use LactoFREE Whole Milk as it gives the best result.

Turn down the temperature – long cooking time at low temperature helps ensure that the porridge turns white. Turn down and stir along the way.

https://www.arlafoods.co.uk/recipes/rice-a-la-mande-with-cherry-sauce/