How to Make Danish Christmas Rice Pudding
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Date: 2020-05-17
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Comments and reviews: 10
D.P.
. but it's wrong? --Here is the real recipe: --Ingredients: -1 L. of whole milk--2 dl of porridge rice (short grained rice)--1 vanilla bean-70 g white sugar--100 g of sliced almonds- (no skins)-4 dl whipped cream--Add milk and rice to a pot and stir until it boils. Turn it down to the second lowest setting and then add a lid. --Now scrape out the vanilla and mix with the sugar on a chopping board to break up the grains. Add this to the pot with the empty vanilla bean and let it simmer for 40-50 minutes while you stir occasionally. -When it's all done. Take out the vanilla bean and mix in the chopped almonds and let it cool completely and put it in the fridge. (you have to make this the day before serving)-The next day whip the cream and mix it in so it's nice and fluffy. -add one whole almond (without the skin) for the game. ----(You can add more vanilla and sugar to your liking)-Serve with hot cherry sauce. ----- The game is to find the whole almond and hide it while the others keep eating to find. You are not allowed to dig for it or chew it, and you can't let the others know you have it until they get annoyed and starts accusing the entire table of having it. just to piss everyone off basically. Because everyone is full and don't want to keep eating. But since you can't dig for the almond you have to keep eating. -When everyone gives up you show the almond you get a present
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. but it's wrong? --Here is the real recipe: --Ingredients: -1 L. of whole milk--2 dl of porridge rice (short grained rice)--1 vanilla bean-70 g white sugar--100 g of sliced almonds- (no skins)-4 dl whipped cream--Add milk and rice to a pot and stir until it boils. Turn it down to the second lowest setting and then add a lid. --Now scrape out the vanilla and mix with the sugar on a chopping board to break up the grains. Add this to the pot with the empty vanilla bean and let it simmer for 40-50 minutes while you stir occasionally. -When it's all done. Take out the vanilla bean and mix in the chopped almonds and let it cool completely and put it in the fridge. (you have to make this the day before serving)-The next day whip the cream and mix it in so it's nice and fluffy. -add one whole almond (without the skin) for the game. ----(You can add more vanilla and sugar to your liking)-Serve with hot cherry sauce. ----- The game is to find the whole almond and hide it while the others keep eating to find. You are not allowed to dig for it or chew it, and you can't let the others know you have it until they get annoyed and starts accusing the entire table of having it. just to piss everyone off basically. Because everyone is full and don't want to keep eating. But since you can't dig for the almond you have to keep eating. -When everyone gives up you show the almond you get a present
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Freyja
That would not be acceptable for my family. No cinnamon, cardamom or cream cheese, no zest of any kind, that you. -My recipe is a quart of milk, (I use lactose free whole milk because it simmers down for an hour, so if anyone is sensitive to lactose and you use normal milk it will be really concentrated and would cause some tummies to rumble) -split a vanilla bean and put it into the milk with 3 tbsp sugar and a pinch of salt. Add 100g of chopped almonds and 1dl of short grain rice. Simmer on low for an hour. Remove the vanilla bean and chill over night. Whip two cups of heavy cream and carefully fold into the rice. -I usually make a berry sauce out of frozen strawberries, raspberries and blueberries, mixed with lemon juice and confectioners sugar. Blend it frozen and keep in your fridge overnight. Adjust with lemon juice and/or sugar to taste. Velbekomme (Im not sure there-s a word for that in English, it means I hope the food will make you feel good in danish)
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That would not be acceptable for my family. No cinnamon, cardamom or cream cheese, no zest of any kind, that you. -My recipe is a quart of milk, (I use lactose free whole milk because it simmers down for an hour, so if anyone is sensitive to lactose and you use normal milk it will be really concentrated and would cause some tummies to rumble) -split a vanilla bean and put it into the milk with 3 tbsp sugar and a pinch of salt. Add 100g of chopped almonds and 1dl of short grain rice. Simmer on low for an hour. Remove the vanilla bean and chill over night. Whip two cups of heavy cream and carefully fold into the rice. -I usually make a berry sauce out of frozen strawberries, raspberries and blueberries, mixed with lemon juice and confectioners sugar. Blend it frozen and keep in your fridge overnight. Adjust with lemon juice and/or sugar to taste. Velbekomme (Im not sure there-s a word for that in English, it means I hope the food will make you feel good in danish)
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Lukas
THANK YOU. Next do a whole Danish Christma dinner, with roast duck (and maybe goose too, roast pork with crackling attached, sugar-browned potatoes, red cabbage, prunes, and of course the traditional Christmas rice porridge with butter and cinnamon sugar. What you made here is closer to risalamande, which is a cold rice porridge, has chopped almonds and whipped cream (this bit you added! :D. I wish you had made the traditional version first, then introduced your own take afterwards. Making the video longer would probably also garner more views, 'cause that's how YouTube works these days. --And then after that a good old Christmas lunch. All the herring man, all the herring -. -
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THANK YOU. Next do a whole Danish Christma dinner, with roast duck (and maybe goose too, roast pork with crackling attached, sugar-browned potatoes, red cabbage, prunes, and of course the traditional Christmas rice porridge with butter and cinnamon sugar. What you made here is closer to risalamande, which is a cold rice porridge, has chopped almonds and whipped cream (this bit you added! :D. I wish you had made the traditional version first, then introduced your own take afterwards. Making the video longer would probably also garner more views, 'cause that's how YouTube works these days. --And then after that a good old Christmas lunch. All the herring man, all the herring -. -
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Acaerwen
I think we have variations of this dish all over Scandinavia. In Norway we have -riskrem- - rice cream which is basically the same thing, without the spices and zest. Rice porridge with whipped cream. Only that we eat it as a contest as we have hidden an almond without it's skin in the rice cream. Normally it's eaten at -lillejulaften-, the day before Christmas Eve. As we celebrate Christmas on the 24th. But my family eats it at Christmas Eve as a dessert. Reasons
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I think we have variations of this dish all over Scandinavia. In Norway we have -riskrem- - rice cream which is basically the same thing, without the spices and zest. Rice porridge with whipped cream. Only that we eat it as a contest as we have hidden an almond without it's skin in the rice cream. Normally it's eaten at -lillejulaften-, the day before Christmas Eve. As we celebrate Christmas on the 24th. But my family eats it at Christmas Eve as a dessert. Reasons
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Eric
He doesn't list how much rice or cream cheese to use, and by leaving those two amounts out, we have no actual recipe. Also, milk should be measured by volume (milliliter rather than grams) So if they would include those two measurements (the rice and the cream cheese--we can estimate actual amount of milk (it's approximately 1. 5 litres. a little less, then we'd actually could try this out.
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He doesn't list how much rice or cream cheese to use, and by leaving those two amounts out, we have no actual recipe. Also, milk should be measured by volume (milliliter rather than grams) So if they would include those two measurements (the rice and the cream cheese--we can estimate actual amount of milk (it's approximately 1. 5 litres. a little less, then we'd actually could try this out.
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ParadiseLost
Hyped to see a Danish recipe and traditional Danish decorations! Also, TRUTH in regards to stirring all the time. The rice will burn the SECOND you look away. In my familys recipe, we add the rice when the milk starts boiling. Milk takes ages to bring to a boil, and my grandma always says that milk doesn't start boiling until you turn your back away lol.
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Hyped to see a Danish recipe and traditional Danish decorations! Also, TRUTH in regards to stirring all the time. The rice will burn the SECOND you look away. In my familys recipe, we add the rice when the milk starts boiling. Milk takes ages to bring to a boil, and my grandma always says that milk doesn't start boiling until you turn your back away lol.
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Marlene
It looks really good but wouldn't say it's a very traditional risalamande, you're supposed to use gread rice, all the 'milk goes in a bit at a time' isn't needed at all. You also need more almonds and they don't go on top but need to be properly mixed in, since there's an unchopped almond hidden among the others which results in a price to the finder.
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It looks really good but wouldn't say it's a very traditional risalamande, you're supposed to use gread rice, all the 'milk goes in a bit at a time' isn't needed at all. You also need more almonds and they don't go on top but need to be properly mixed in, since there's an unchopped almond hidden among the others which results in a price to the finder.
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Rebecca
I absolutely love this. Love watching foreigners speak Danish lol (you did great) and I like the spices he added. -- If I could have creme cheese I'm sure it would be good but unfortunately I can't have dairy, so I'm stuck with what's available as a plant based substitute. I don't think we have vegan creme cheese, at least not one suited for this
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I absolutely love this. Love watching foreigners speak Danish lol (you did great) and I like the spices he added. -- If I could have creme cheese I'm sure it would be good but unfortunately I can't have dairy, so I'm stuck with what's available as a plant based substitute. I don't think we have vegan creme cheese, at least not one suited for this
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iamheretopleaseyou
Just imagine how he could act and be like if you just say -I am former head pastry chef at the French Laundry, Amass, and Noma - one of the best restaurants of the world- but no, Milton is basically an OG of baking given to his resume but is still extremely humble. What a pleasure to watch this!
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Just imagine how he could act and be like if you just say -I am former head pastry chef at the French Laundry, Amass, and Noma - one of the best restaurants of the world- but no, Milton is basically an OG of baking given to his resume but is still extremely humble. What a pleasure to watch this!
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Linea
This is the most complicated risalamande I've ever seen. Just put the rice, milk, sugar, and vanilla in the pot and boil it while stirring. No need for that risotto-technique here. Also: no lemon, orange or cheese in the traditional one. Might be good with some acidity - perhaps I'll try that.
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This is the most complicated risalamande I've ever seen. Just put the rice, milk, sugar, and vanilla in the pot and boil it while stirring. No need for that risotto-technique here. Also: no lemon, orange or cheese in the traditional one. Might be good with some acidity - perhaps I'll try that.
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