Chilled rice pudding and citrus syrup

By: David Frenkiel, Luise Vindahl Andersen
From: Green Kitchen Travels
Serves: 6

The traditional Danish rice pudding that most Danes serve for Christmas is known as risalamande. If you ask us, once a year is not nearly enough, so we think of it as a winter treat that is just as wonderful during spring, summer and autumn. Traditionally, it is made from rice, double cream, sugar and almonds and topped with cherry compôte. Our recipe is not as heavy, but every ounce as creamy and delicious. The rice is slow-cooked in almond milk and served with a delightful sweet orange syrup. When mandarins are in season, they make a sweeter one.

Rice pudding

Ingredients

Quantity	Ingredient
150g	brown round-grain rice
250ml	water
800ml	almond milk
or 800ml	milk of choice
pinch	sea salt
125g	blanched almonds, chopped

Citrus syrup – makes 120 ml

Quantity	Ingredient
250ml	organic orange juice
1/2 teaspoon	cardamom seeds
1 tablespoon	clear honey
	orange zest

Method

Cook the rice in the water in a heavy-based saucepan for 2 minutes, stirring. Add the milk and bring to the boil, then reduce the heat and cook gently, covered, for 25 minutes. Stir often to prevent burning. Add more milk if needed – it should be very creamy. Add salt to taste. Leave to cool completely, then stir in the chopped almonds.
Meanwhile, make the citrus syrup. Place all the ingredients in a small saucepan and bring to the boil. Reduce the heat immediately and simmer gently, uncovered, until reduced by half – about 20 minutes. Taste and add more honey if needed. Strain to remove the cardamom seeds.
Spoon the cold rice into serving glasses and add a spoonful of the citrus syrup. The rice can be stored in the fridge for 3–5 days; the syrup for up to a week.