Risdessertrand

Risdessertrand Recipe - Scandinavian Delight with Rice, Almonds, Orange and Cherry

Region / culture: Scandinavia | Preparation time: 10 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Risdessertrand is a delicious and creamy dessert that is perfect for any occasion. This recipe combines the flavors of vanilla, orange, and almonds to create a unique and flavorful dish that is sure to impress your guests.

History

Risdessertrand is a traditional Swiss dessert that has been enjoyed for generations. It is a popular dish that is often served at special occasions and celebrations.

Ingredients

1 liter of milk
1 vanilla pod
125 g of pudding rice
6 tbsp of sugar
zest of one orange
50 g of chopped almonds
100 ml of orange juice
6 leaf gelatine
400 ml of cream

Accompaniment

cherry sauce

How to prepare

Bring the rice and milk to a boil with the split vanilla pod.
Let it simmer for 45 minutes.
Leave it to cool and remove the vanilla pod.
Mix the sugar with the orange zest and the chopped almonds.
Place the gelatine in cold water for 5 minutes.
Then melt it over low heat.
Stir the sugar mixture and the gelatine into the rice.
Whip the cream until it becomes whipped cream and fold it into the rice.
Place it in a ring mould and leave it to stiffen.
Serve it with cherry sauce.

Variations

You can add raisins or dried cranberries to the rice mixture for added sweetness and texture.
For a tropical twist, you can substitute coconut milk for the regular milk in this recipe.

Cooking Tips & Tricks

Be sure to stir the rice constantly while it is cooking to prevent it from sticking to the bottom of the pan.

- Make sure to let the rice cool completely before adding the whipped cream to ensure that the dessert sets properly.

- For a richer flavor, you can use heavy cream instead of regular cream in this recipe.

Serving Suggestions

Risdessertrand is best served with a drizzle of cherry sauce on top for a burst of fruity flavor. You can also garnish it with fresh orange slices for a decorative touch.

Cooking Techniques

Be sure to cook the rice on low heat to prevent it from burning and sticking to the bottom of the pan.

- Folding the whipped cream into the rice mixture gently will help maintain the light and airy texture of the dessert.

Ingredient Substitutions

If you don't have pudding rice, you can use Arborio rice as a substitute.

- You can use almond extract instead of chopped almonds for a stronger almond flavor.

Make Ahead Tips

You can prepare the rice mixture ahead of time and refrigerate it until you are ready to add the whipped cream and serve.

Presentation Ideas

Serve Risdessertrand in individual ramekins for a more elegant presentation. You can also garnish each serving with a sprinkle of toasted almonds for added crunch.

Pairing Recommendations

Risdessertrand pairs well with a glass of sweet dessert wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftover Risdessertrand in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings for 30 seconds or until warmed through.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 2g

- Sugars: 25g

Fats

- Total Fat: 20g

- Saturated Fat: 12g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin C: 10mg

- Calcium: 150mg

- Iron: 1mg

Alergens

Contains milk and almonds

Summary

Risdessertrand is a rich and creamy dessert that is high in carbohydrates and fats. It is a delicious treat that is best enjoyed in moderation.

Summary

Risdessertrand is a decadent and flavorful dessert that is sure to impress your guests. With a creamy rice pudding base and a hint of orange and almond, this dish is a delightful treat for any occasion. Serve it with cherry sauce for a burst of fruity flavor and enjoy every bite of this delicious dessert.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a rainy afternoon, and I was rummaging through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowed pages, my eyes landed on a recipe for Risdessertrand, a traditional dish from my homeland of Switzerland.

The ingredients were simple: rice, milk, sugar, and a hint of vanilla. The instructions were straightforward, but the end result was a creamy, comforting dessert that reminded me of home. I knew I had to try it.

I carefully measured out the rice and milk, simmering them together until the rice was tender and the mixture had thickened. I added a generous amount of sugar and a splash of vanilla, stirring until the sugar had dissolved and the flavors had melded together. The aroma that filled my kitchen was intoxicating, bringing back memories of my childhood in the Swiss countryside.

As I spooned the warm Risdessertrand into a bowl and took my first bite, I was transported back in time. I could almost hear the cowbells ringing in the distance and feel the crisp mountain air on my face. This simple dessert had the power to bring me back to my roots in a way that no other dish could.

I shared the recipe with my own children, passing down a piece of our heritage to the next generation. They loved it as much as I did, and soon it became a staple in our home. Whenever we needed a taste of Switzerland, we would whip up a batch of Risdessertrand and savor every spoonful.

Over the years, I have made this recipe countless times, each time with a sense of pride and nostalgia. It has become a part of who I am, a connection to my past and a reminder of the traditions that have shaped me.

I have shared the recipe with friends and neighbors, spreading the love and warmth that this simple dessert brings. It has become a symbol of hospitality and comfort, a way to welcome others into my home and my heart.

As I grow older, I find myself turning to this recipe more and more, seeking solace in its familiar flavors and memories. It is a constant in a world that is ever-changing, a link to a simpler time when life was slower and sweeter.

And so, as I sit here now, reflecting on the journey that led me to this recipe, I am grateful for the lessons it has taught me. It has shown me the power of food to connect us to our past, to bring us together in love and joy. And for that, I will always be thankful.