Tines Nans Danish Christmas Rice Pudding

The famous rice pudding Now translated - sorry for the delay, I had to dig it out first from my christmas box where I dafty put it for safe keeping

When making this you start out with a Rice porridge. This you can either server hot as is and sprinkle with cinnamon, sugar and a dollop of real butter in the middle. This is what we leave out for our "nisser" and for Santa

Rice Porridge:

2 1/4 dl (approx 190gr) porridge rice (pudding rice)
2 1/2 dl Water
1 Ltr Milk (I prefer using whole, but it's a matter of choice)
1/2 tea spoon of salt (leave out if you are using the basic porridge to make the Ris a la Mande below)

Add the water, milk and rice (and salt if using) to a large saucepan and bring to the boil slowly. Keep simmering gently and keep stirring! Stir and cook until you have a nice porridge consistency. Serve hot with cinnamon and sugar sprinkled on top and a dollop of butter.


Ris A La Mande:

1/2 portion of Rice porridge as per above.
1 Tablespoon sugar
3 teaspoons of vanilla sugar (you could substitute this with vanilla pod and another spoon of sugar)
50 gr of shelled and finely chopped almonds
2 dl whiping cream

Wait till porridge is cold, whip the cream and mix all the other ingredients first. Then fold in the cream. Serve straight from fridge. Traditionally we put one whole shelled almond in for christmas - our version of the english penny
We then have an "almond" present, usually a marcipan pig

Serve the Ris A La Mande as it is or with Rumtopf or a cherry sauce (warm).

It is VERY filling but everyone round here is addicted to it now lol

Enjoy!!!