Monday, December 10, 2007


One of most, if not the most, served desserts over Christmas in Iceland is the traditional Danish "Ris a l'amande", which is a dessert made of rice and almonds. The Danes already got it wrong when using french words to name the dish (it should be riz à l'amande) but Icelanders are really out by a mile when it comes to spelling it.

I have seen the following:
  • Ris ala mande
  • Ris a la mande
  • Ris alamande
  • etc...
  • but this year's winner has to be the spelling from the glersalurinn menu: Ris á l´allamande.
Here is the recipe if you want to give it a try:
Servings: 6 servings
Prep. Time: 1:00
Total Time: 3:30

1 cup short grain rice
1 tsp. vanilla extract
2 cups whole milk
3 tbsp. sugar
3/4 cup finely chopped almonds
1-3/4 cups whipping cream
6 whole almonds
Cherry preserves for the topping

Cook the rice in the whole milk with the vanilla extract at medium-low heat for around 45 minutes until tender and let cool. Add the sugar and the chopped almonds. Whip the cream until you get soft peaks then fold it into the now cooled rice mixture. Spoon a little into ramekins then put one whole almond in the center and cover it with more rice mixture. Refrigerate for a few hours to let set. Serve it cold with warmed cherry preserve spooned on top.

Weather Outside: Clear, -3°C

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