Risalamande
Risalamande is a delicious classic Secandivian dessert, served completely 100% plant-based! Made from rice that is slowly cooked with vegetable milk until soft and thick, mixed with roasted almond pieces and vanilla aroma, Then served with a sweet and sour cherry sauce. This dish is very special because it offers a combination of the soft, chewy texture of rice and the crunchiness of almonds with a smooth and classy taste without using eggs or animal milk.Delicious served cold, perfect for special occasions or as a warming dessert!
Shared by Qirani
Time
50 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #rice pudding ingredients;
- 80 grams of short grain rice/white sticky rice
- 500 ml vegetable milk (thin coconut milk/almond milk/soy milk)
- 3 to 4 tablespoons of granulated sugar
- A little vanilla extract
- 40 grams of almonds, roasted then roughly chopped
- 100 ml vegetable whipped cream (optional, for a smoother finish)
- #Cherry sauce ingredients;
- 150 grams of fresh/canned cherries
- 2 tablespoons of granulated sugar
- Dissolve one teaspoon of cornstarch in a little water
- A little water and a squeeze of lime
👩🍳 Instructions
- 1
Cook the rice with vegetable milk and sugar over very low heat, stirring occasionally, until the rice is soft and the mixture thickens. Turn off the heat, add the vanilla and let it cool.
- 2
Once cool, stir in the almond chunks and vegetable whipped cream, if using. Store in the refrigerator.
- 3
Make the sauce: Cook the cherries with sugar and a little water until boiling. Pour in the cornstarch solution and stir until thickened. Add lime juice and let cool.
- 4
Serve the chilled rice pudding with a drizzle of cherry sauce on top! Your dessert is ready to be enjoyed!