Rice a la mande with Cherry Sauce

Name: Rice a la mande with Cherry Sauce
Ingredients: 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; 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!

Tip

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

Tip

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

Ingredients

Rice Pudding

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

Accessories

Cherry sauce	1 Glass

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