Rice pudding

    171237 11 Jule middag for 2

    Rice pudding/Ris a la mande with a compote of dried cherries and paradise soup
    65 g pudding rice
    ½ liter whole milk
    some salt
    ½ vanilla pod
    Bring the milk to a boil in a thick buttomed pot, add rice, vanilla pod, (scarb out the seads and keep in a bowl) and salt and bring to the boil, stir and let the rice boil approx. 45-50 min. On low temperature, stir in the pudding a couple of times while boiling so that it doesn`t  set I the pot and burn.

    Put the pudding in a bowl and let it cool of
    3 dl whipping cream
    100 g sliced ​​almonds
    25 g flormelis
    ½ organic lemon

    Whip cream lightly to foam, add vanilla seads, chop almonds roughly and mix it well  into the cooled rice to get a light and foamy ricepuddin (ris a la mande), add some powdered sugar and finely-lemon lemon.
    Server the rice pudding/ris a la mande with a spoon of apple / cherry compote, as an alternative to the classic cherry sauce.

    Compote of apples and dried cherries
    4 small christmas apples
    3 tablespoons water
    50 g sugar
    ½ organic lemon
    50 g dried cherries
    Remove the core from the apples, and cut the apples into small pieces.
    Put the apples in a pot with lemon juice and finely greated zest, sugar and water.
    Bring  to a boil and simmer for 5-7 minutes, until the apples are soft.
    Blend the apples to a completely smooth and tightly pure.
    Flavor with some extra lemon and sugar, but remember that cherries are also pretty sweet.
    Mix in the dried cherries and let the compot cool off.

    171237 12 Jule middag for 2