Risalamande (creamy rice pudding)
- 1L (4 cups) full-cream milk
- 10ml (2 tsp) vanilla extract
- 10ml (2 tsp) cinnamon
- 150g arborio rice
- 2,5ml (½ tsp) salt
- 80g blanched almonds, chopped
- 1 whole almond
- 30ml (2 tbsp) sugar
- 250ml (1 cup) whipping cream
- 850g (2 tins) pitted black cherries, drained, saving the juice
- 105g (½ cup) castor sugar water
- 30ml (2 tbsp) cornflour
- fresh or tinned cherries, to serve
- flaked almonds, to serve
For the pudding, place the milk, vanilla, cinnamon and rice in a medium pot and bring to a boil. Reduce to a simmer over low heat and cook until the rice has cooked and the milk has thickened, stirring often to ensure it does not stick to the bottom, about 1 hour.
Add the salt. Do not worry if the mixture seems too milky, it will be completely slurped up by the rice. Allow it to cool.
Add the chopped almonds, whole almond and sugar. Whip the cream and fold it into the cold rice mixture. Refrigerate.
For the sauce, bring the cherry juice to a boil, add the sugar and stir until dissolved. Reduce the heat to a simmer.
Using a separate cup, add a little water to the cornflour, stirring to make a paste. Take 30ml (2 tbsp) of the hot cherry juice and add to the cornflour paste. Stir and pour into the juice in the pot.
Add the cherries to the hot mixture and stir until the sauce thickens slightly.
Serve in glasses topped with fresh or tinned cherries and flaked almonds.
Recipe by Angelina Claassen