Risengrød + Risalamande
Risengrød + Risalamande
Ingredients
- 400 g Rice for porridge (Pama Grødris for example)
- 2 L Sweet milk (Sødmælk)
Risalamande
- 2 beans Vanilla
- 50 g Sugar
- 100 g Almond pieces
- 8 dl Cream
- 1 whole Almond
Instructions
- Put in a large pan with thick bottom the 2L of milk
- Bring to a boil and when boiling, put temperature down and add the rice
- Keep temp at 2 or 3 on a scale of 9 during about 1,5 hours
- Keep stirring every few minutes during that time, until the porridge has the correct consistency
Risalamance
- Let the rice porridge cool down completely
- Scrape the seeds out of the vanilla bean
- Add the seeds from the vanilla bean to the sugar and mix the two together with your fingers
- Add the vanilla sugar to the porridge, mix together
- Whip the cream and add the cream to the porridge, keep the mixture airy
- Add the almond pieces to the porridge and stir it through, keep the mixture airy
- Add 1 full almond if you play the game and hide it in the mixture
- Put in fridge until you need it
