Risalamande – Danish Rice Pudding

Directions Print

1. Bring 1¼ cups of water, lemon zest, rice, salt and honey to a boil in a small saucepot; boil for 3 minutes, then add half and half and return to a boil. Reduce heat to low; simmer for 35 minutes, stirring occasionally, but increasing the frequency in the last 5 minutes of cooking to build starch and avoid scalding. Remove from heat; stir in half of the almonds and allow to cool to room temperature.
2. Whip heavy cream, sugar and almond extract to stiff peaks; fold into the rice mixture while reserving some for garnish.
3. Serve rice pudding at room temperature garnished with whipped cream, cherry liquid, cherries, remaining half of the almonds, mint, and lemon zest.