Green X-mas #1 Vegan Risalamande | The oikos Edition
Risalamande
INGREDIENTS
Porridge rice or any other short-grain rice (e.g. for risotto) ½ cup / 120 ml
Rice milk, any other non-dairy milk, 500 ml
Water, 125 ml
Alpro Soya Cuisine or any other whippable vegan cream 125 ml
Vanilla sugar 3 tsp
Almonds 50-60 g, buy skinless or find an easy method for peeling in the recipe
Frozen cherries 125 g
Cornstarch 0.5 tbsp
White sugar (optional) 2 tsp
Vegan butter, 1 tbsp
Salt
It is that time of the year and what a year we have had. Whatever your year looked like, we can look back on it together now, with your nearest and dearest, and evaluate over a delicious Christmas dinner. For someone with a vegan lifestyle or someone who wants to include more plant-based meals, this food season of the year can be a bit tricky. That is why we want to share some of our favorite dishes that are so tasty, yet so easy to be vegan.
Today we will share with you our version of the famous Risalamande. This Danish tradition – which you will most likely see at Christmas dinners or julefrokosts – is a lovely take on a rice pudding. This recipe is fool-proof and we would recommend you to make this the evening before, as it is traditionally served cold with a cold or warm cherry sauce. Since we are practicing our social distancing, this recipe is designed for a small gathering, thus this will serve 3-4 people - but you can easily double the recipe if needed.
STEP-BY-STEP
In a medium-sized pot, put the rice (unwashed), water, and a pinch of salt and bring this to a boil. Let this boil for about 3 minutes. Make sure to keep an eye on it so the rice won’t stick to the bottom.
Add the non-dairy milk and bring this to a simmer. As soon as this is simmering, put the heat low and let this cook for ca. 50 minutes until you have a creamy consistency. Stir every 5-8 minutes and after about 40 minutes stir more often to avoid it sticking to the bottom.
Once you have the desired consistency let it cool in a separate pot/bowl before putting in the fridge with a cloth on top of the pot/bowl and leave this to sit preferably overnight to cool.
If you have almonds with skin, we recommend to prep these the previous day as well as it can take some time to take the skins off. Simply boil some water and put the almonds in there for 60 seconds, be careful not to do this any longer as the almonds could become soft nor shorter as the skins still won’t come off easily. Drain them and put briefly under cold water, take off the skins and chop them roughly - make sure to leave one unchopped!
Once ready to serve, whip the cream with a mixer until this has become fluffy, airy and you can create stiff peaks - this can take about 3-4 minutes.
Take your rice porridge, add vanilla sugar, almonds, and gradually stir in the whipped cream until you have your desired consistency.
You can either serve this with a cold or warm cherry sauce, we prefer it warm as it works nicely against the cold rice porridge. Simply take a saucepan, add butter and sugar, let that melt, add a splash of water, cornstarch, and the frozen cherries, and let this simmer for about 3-5 minutes until this has thickened.
You are ready to serve - don’t forget to have a little sweet something for the one who finds the whole almond!
Make sure to tag us @oikoscopenhagen on Instagram if you try this out.