Rice a la mande with Cherry Sauce

Rice a la mande with Cherry Sauce



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.

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.


Rice Pudding
300 ml
Pudding rice
180 g
Whole milk
1 litre
Almonds (Without membrane, roughly chopped)
100 g
Vanilla powder
¼ tsp
2 tbsp
500 ml
Cherry sauce
1 Glass