<html> <head><title> Ris A La Mande - Danish Rice Pudding by Pattie Sue Knapp</title></head> <META NAME="Author" CONTENT=" Larry Andersen "> <META NAME="Keys" CONTENT=" Danish, marzipan, pig, New Years, rice, pudding, cherry sauce "> <META NAME="description" CONTENT=" Traditional Danish dessert with hidden marzipan pig for good luck " <!-- Picture and Recipe Title --> <table border="0"> <tr> <th rowspan="2"> <a border="0" href="risalamande01.jpg"><img style="WIDTH: 320px; HEIGHT: 240px" Title="Click to enlarge - Ris a la Mande with cherry pie filling sauce. " border="0" src="risalamande01.jpg" </a> </th> <td width=320><center> <p><h1> Ris A La Mande</h1></center></p> <p><center> <h1> Danish Rice Pudding </h1> </center></p> </td> </tr> <tr> <td> </center></td> </tr> </table> <table border="0"> <TR> <TD Width=640> <p><i> At Christmas time we place a whole almond in one of the bowl. The finder of the almond in their serving wins a prize. Traditionally is was a marzapan pig with a shinny coin in its belly. </i></p> </TD> </TR> </table> <!-- Recipe Atributes. --> <table border="0"> <TR> <TD Width=320> Preparation: 1 hour </TD> <TD width=320> <i><b> Heirloom Recipe </i></b> </TD> </TR> <TR> <TD Width=320> Serves 8 to 10 persons</TD> <TD width=320> Inge Miller and Pattie Sue Knapp </TD> </TR> </table> <!-- Ingredients Section. --> <table border="0"> <TR> <TD Width=320> <B>Ingredients:</B> </TD> <TD> </TD> </TR> <TR> <TD Width=320> <UL> <LI>1 cup rice <LI>4-8 tablespoons sugar <LI>l 1/2-2 envelopes unflavored gelatin <LI>1 tsp almond Extract or to taste </UL> </TD> <TD Width=320> <UL> <LI>4 cups milk <LI>l/2 teaspoon salt <LI>2 cups whipped cream or to taste <LI>l/2 cup chopped almonds </UL> </TD> </TR> </table> <!-- Procedure Section. --> <table border="0"> <TR> <TD Width=640> <b>Procedure</b> <OL> <LI> Place milk and rice in a medium saucepan over medium heat. Cook and stir until the rice is tender, about 20 minutes. <LI> Add sugar, salt and dissolved gelatin, cool. <LI> Add whipped cream and almond extract. Put in bowl and chill until fairly firm. <LI> Serve with cherry sauce. (you can use Danish dessert pudding mix for an easy sauce) Sprinkle with nuts as desired . <LI> Cherry sauce can be made from cherry pie filling - just thicken with corn starch. Also you can add some slivered almonds to the pudding itself as well as topping with the chopped nuts. <LI> <i>To make the presentation platter shown, allow the rice pudding to cool in the pan. Lightly butter the inside of a ring mold. Evenly spread the pudding in the ring mold being careful not to press too tightly. Refrigerate for 45 minutes or until the pudding is firm. Use a soft spatula to loosen the edges of the pudding from the side of the mold. Center a plate over the mold and invert. Holding the plate and the mold together, lightly thump the plate on a wadded-up dish towel. Place a small bowl of your selected fruit topping in the center of the rice pudding ring.</i> </OL> <center><a border="0" href="risalamande02.jpg"><img style="WIDTH: 320px; HEIGHT: 240px" Title="Click to enlarge - Ris a la Mande in a presentation ring with cherry pie filling sauce. " border="0" src="risalamande02.jpg" </a> </center> </TD> </TR> </table> <!-- decorative band --> <table border="0"> <TR> <TD Width=640> <center> <img src="vikingband.gif" Border="0" width="480" height="60"> </center> </TD> </TR> </table> <p></p> <A href="contents.htm">Return to Cookbook Contents Page</a> <address>Latest revision done April 2009</address> <img height="20" Title="Our visitors" hspace="4" width="60" align="middle" vspace="2" border="0" src="http://counter.digits.net/wc/-d/4/JanisGardensCookbook" /> <a href="http://www.digits.net/">Counter courtesy of WebCounter</a> <p> <a href="https://www.aplus.net/">Hosted by <b>aplus.net</b></a> </p> </body> </html>