Almond Rice Pudding (Ris a l'amande) Recipe

4 1 1
Publisher Photo

Almond Rice Pudding (Ris a l'amande) Recipe

Read Reviews
4 1 1
Publisher Photo
This rich and creamy rice pudding is traditionally served at Christmas Eve dinner in Scandinavia. The cherries give it a holiday look.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + Cook: 35 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + Cook: 35 min. + chilling

Ingredients

  • 8 cups milk
  • 1-1/2 cups uncooked medium grain rice
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup chopped almonds, toasted
  • 1-1/2 teaspoons almond extract
  • 1-1/2 cups heavy whipping cream, whipped
  • 1 can (21 ounces) cherry or raspberry pie filling
  • Toasted slivered almonds

Directions

In a large heavy saucepan, combine the milk, rice, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. Remove from the heat; transfer to a large bowl. Cover and refrigerate until chilled.
Just before serving, stir in chopped almonds and extract. Fold in whipped cream. Garnish with pie filling and slivered almonds. Yield: 12 servings.
Originally published as Almond Rice Pudding (Ris a l'amande) in Country Woman November/December 2006, p48

Nutritional Facts

1/2 cup: 379 calories, 14g fat (7g saturated fat), 43mg cholesterol, 291mg sodium, 55g carbohydrate (32g sugars, 1g fiber), 9g protein.

  • 8 cups milk
  • 1-1/2 cups uncooked medium grain rice
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup chopped almonds, toasted
  • 1-1/2 teaspoons almond extract
  • 1-1/2 cups heavy whipping cream, whipped
  • 1 can (21 ounces) cherry or raspberry pie filling
  • Toasted slivered almonds
  1. In a large heavy saucepan, combine the milk, rice, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. Remove from the heat; transfer to a large bowl. Cover and refrigerate until chilled.
  2. Just before serving, stir in chopped almonds and extract. Fold in whipped cream. Garnish with pie filling and slivered almonds. Yield: 12 servings.
Originally published as Almond Rice Pudding (Ris a l'amande) in Country Woman November/December 2006, p48

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAlmond Rice Pudding (Ris a l'amande)

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Astheart User ID: 6678851 95946
Reviewed Dec. 28, 2012

"Ate it for the first time during Christmas in Denmark. It's really delicious! I can only recommend it!"

Loading Image