Risengrød and Risalamande

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Risengrød

Main course for 4

3 dl water

180 g Pudding Rice (about 2 1/4 dl)

1 l of low fat milk

1/4 tsp. salt

Cinnamon Sugar:

4 tbsp sugar

2 tsp ground cinnamon

50 gr. butter

Bring water and rice to a boil in a sauce pan. Cook the rice at low heat and stir for approx. 2 min.

Add milk and bring mixture to a boil. Cook the porridge over low hear, still stirring, for approx. 10 min.

Cover and cook for about 25min. Stir the porridge frequently. If the mixture seems to thin, boil for another

approx. 5 min. without a lid. Add salt and season to taste. Serve with the mixture of sugar and cinnamon

and butter.

Risalamande

Recipe for six people 6 people

Risengrød (See above recipe)

100 g almonds

Seeds from 2 sticks of vanilla

4 tbsp sugar

¼ l cream

Topping:

1 serving of warm red berry sauce or cherry sauce

To cook risengrød see recipe above. Cover the porridge and put in the refrigerator until it is cold or until the next day.

Peel the almonds using boiling water. Put an almond aside and chop the rest. Stir risengrød, vanilla seeds, sugar and

ground almonds together. Whip the cream to a light foam and add it gently into the porridge together with the

almond that was not chopped. Add the porridge together with the whole almonds. Cover the risalamande and put in the

refrigerater for at least 2 hours. Season to taste.

The person who gets the almond receives a present. Remember to buy on before hand.

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