Jasmine Mangalaseril | InkstainedApron.com

Yield/Servings 6-8 servings

Risalamande

10 minPrep Time

50 minCook Time

1 hrTotal Time

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Ingredients

For the Tart Cherry Sauce
• 300 g (1 cup) pitted canned sour cherries
• 60 ml (¼ cup) sour cherry juice or water
• 2 tablespoons sugar, to taste
• 1 teaspoon cornflour
• Cherry liqueur, to taste, optional
For the Rice Pudding
• 1 L milk, plus more as needed
• 210g (approx. 1 cup) raw starchy medium- or short-grain rice, such as arborio or pudding rice
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 tablespoon, icing sugar, as needed, optional
• 1 blanched almond
• 250 ml (1 cup) heavy or whipping cream
• 1 tablespoon icing sugar, optional
• 1 teaspoon vanilla extract, optional

Method

To make the tart cherry sauce:
• Add juice or water, sugar, and cornstartch in a heavy saucepan and whisk until smooth. Set the hob to medium and bring to a boil. Stir until slightly thickend (about a minute or two). Add the cherries, stir and let cool. Warm the sauce before serving.
To make the pudding:
• Boil milk, rice, icing sugar and 1 teaspoon vanilla in a heavy-bottomed pot. Stir occasionally so the rice doesn't catch at the bottom of the pot.
• Boil for a few minutes before lowering the flame to a slow simmer. Stir often until the rice is cooked and has absorbed the milk--if necesssary, add more milk if the pot looks as if it will boil dry before the rice is tender and firm, but not mushy nor with a hard centre. This stage will take 30-45 minutes.
• Remove from heat and cool completely before covering with cling film and placing in the fridge.
Before serving:
• Whip cream, 1 tablespoon icing sugar, and vanilla to firm peaks.
• Fold into the cold pudding, a couple spoons at a time, until the pudding has reached the consistency you prefer (you may have some leftover cream). Stir in the almond, and decant into an (opaque) serving serving bowl for the table. Serve along side the warmed tart cherry sauce.