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Risalemande - Danish Rice Pudding With Cream & Almonds

Created by JostLori on July 29, 2017

2 cups heavy cream
FOR WARM CHERRY SAUCE
1 1/2 cups cherries (canned, plus 1/2 cup of the light syrup from the can, or fresh or frozen cherries plus 1/2 cup water)
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon butter
1 tablespoon cornstarch (dissolved in 1/4 cup water)
1/2 teaspoon almond extract

TO MAKE THE PUDDING
Step 1: Place the rice and water in a saucepan. Bring to a boil and let boil for about 2 minutes. Add the milk and stir while bringing back to a boil. Scrape the vanilla from the pods into the pan, and also throw in the scraped pods. Stir to combine. Bring back up to a simmer, cover, and let cook for 35 minutes, stirring occasionally. Be careful to stir, so it doesn't stick and burn.
Step 2: Remove the vanilla bean pods and let the pudding cool completely before the next step. You can prepare the pudding the day before, but be sure to refrigerate it.
TO MAKE THE RISALEMANDE
Step 3: Place the almonds in a glass bowl. Boil some water and pour over the almonds. One by one, squeeze the almonds to remove the "peel". Coarsly chop the almonds and stir into the rice pudding.
Step 4: With an electric mixer, beat the heavy cream until it is whipped cream. Gently fold the whipped cream into the rice pudding, making sure it is well incorporated. Refrigerate the finished pudding.
TO MAKE THE WARM CHERRY SAUCE
Step 5: Place the cherries and the syrup or water in a small saucepan along with the sugar, butter and lemon juice. Bring to a boil. If using fresh or frozen cherries, reduce the heat and simmer for another 3 minutes. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute. Remove from heat and stir in the almond extract.