Risalamande

Name: Risalamande
Ingredients: 250 ml (8½ fl oz/1 cup) coconut cream or refrigerated full-fat tinned coconut milk (see Cook’s Tips); 250 ml (8½ fl oz/1 cup) coconut cream or refrigerated full-fat tinned coconut milk (see Cook’s Tips); 500 ml (17 fl oz/2 cups) water; 200 g (7 oz/1 cup) sushi rice (or any rice will do); ½ vanilla pod (bean), split and the seeds scraped out, or ½ teaspoon vanilla paste or extract; ½ vanilla pod (bean), split and the seeds scraped out, or ½ teaspoon vanilla paste or extract; ½ vanilla pod (bean), split and the seeds scraped out, or ½ teaspoon vanilla paste or extract; ½ vanilla pod (bean), split and the seeds scraped out, or ½ teaspoon vanilla paste or extract; 2 tablespoons soft brown sugar or 1 tablespoon maple syrup, honey or coconut sugar; 2 tablespoons soft brown sugar or 1 tablespoon maple syrup, honey or coconut sugar; 2 tablespoons soft brown sugar or 1 tablespoon maple syrup, honey or coconut sugar; 2 tablespoons soft brown sugar or 1 tablespoon maple syrup, honey or coconut sugar; ½ vanilla pod (bean), split and the seeds scraped out (see Cook’s Tips), or ½ teaspoon vanilla paste or extract; ½ vanilla pod (bean), split and the seeds scraped out (see Cook’s Tips), or ½ teaspoon vanilla paste or extract; 100 ml (3½ fl oz/scant ½ cup) coconut cream, whipped (see Cook’s Tips); 1 almond (to hide inside the pudding once cooked); 200 g (7 oz/1 cup) sushi rice (or any rice will do); warmed berries (such as blueberries, blackberries and strawberries) and a sprinking of ground cinnamon; warmed berries (such as blueberries, blackberries and strawberries) and a sprinking of ground cinnamon; basil sprigs; warmed berries (such as blueberries, blackberries and strawberries) and a sprinking of ground cinnamon; ½ vanilla pod (bean), split and the seeds scraped out (see Cook’s Tips), or ½ teaspoon vanilla paste or extract; ½ vanilla pod (bean), split and the seeds scraped out (see Cook’s Tips), or ½ teaspoon vanilla paste or extract; warmed berries (such as blueberries, blackberries and strawberries) and a sprinking of ground cinnamon; warmed berries (such as blueberries, blackberries and strawberries) and a sprinking of ground cinnamon

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

This is a classic Danish Christmas dish that I have made into a plant-based version. Slow-cooked rice pudding is made extra luxurious with cream ladled in at the end and there’s also a hidden almond for one lucky finder.

Ingredients

200 g (7 oz/1 cup) sushi rice (or any rice will do)
5

Dessert
Gluten-free
Vegan

Method

Boil the rice in the water in a medium saucepan until all the liquid has completely evaporated. This should take no more than 20–30 minutes.

Add the coconut cream, vanilla and sugar (or whichever sweetener you are using) to the rice and let everything simmer for a further 20 minutes until you have a beautiful, creamy, rice pudding-like consistency.

Once the rice pudding is ready