Plantbased ‘ris a la mande’

The traditional christmas dessert in Denmark is ‘Ris a la mande’ – cold rice porridge with whipped cream and almonds. It may sound weird, but it does taste really really good, though it is heavy and may leave you with more than just a little stomach ache..

This is my first plantbased vegan christmas and surely I must have my own version of ‘ris a la mande’. This is a healthier and plantbased version, but it is still so rich and delicious in flavour.

If you like the traditional cherry sauce on top – feel free. I am not a big fan though, and I like to top it with fruit instead, especially pomegranate and persimmons are my favorit.. Mmmmm so good!!!

And don’t worry, if you didn’t get to taste it this christmas, it works perfectly as an every day dessert!!!!

 

Merry christmas to all of you  🙂  may it bring you all the love you could possibly wish for

 

Plantbased ‘ris a la mande’

  • 180 g porridge rice*
  • 1 L almond milk**
  • 2 dl water
  • a pinch of salt
  • 2 vanilla pods
  • 30 g blanched almonds
  • Sugar, if you like it sweeter
  • Topping: Cherry sauce, persimmons, pomegranate etc.

* If you cannot get porridge rice, you can just use sushi rice, or an other short-grain white rice

**Try to find one without added sugar, oil, thickener and other chemical additives

 

Bring porridge rice and water to a boil. Add the almond milk when it starts to thicken. Prepare the vanilla pods and put both vanilla and the pods in the porridge. Bring to a boil, and turn down the heat and leave it to simmer for 30-45 minutes, or until it is ready. Laave it to cool completely.

Meanwhile prepare the blanched almonds and chop them.  Add them to the porridge, remove the pods. If you prefer it sweeter, you can always add a little sugar og whatever sweetener you prefer.

 

Serve with your favorit topping and enjoy 🙂

 

 

 

Plantebaseret ‘ris a la mande’

  • 180 g grødris
  • 1 L mandelmælk
  • 2 dl vand
  • En smule salt
  • 2 vaniljestænger
  • 30 g smuttede mandler
  • Topping: Kirsebærsovs, kakifrugt eller granatæblekerne

Bring grødris og vand i kog. Skrab vaniljen ud af vaniljestængerne og kom både korn og stænger i gryden. Tilsæt mandelmælken når det begynder at tyknes og bring det i kog. Skru ned for varmen og lad det småsimre 30-45 minutter til det er færdigt. Lad det afkøle.

Smut mandler og hak dem groft. Tilsæt dem den afkølede grød. Fjern vaniljestængerne og rør godt rundt. Smag til og tilsæt lidt sukker hvis grøden mangler sødme.

 

Server med din yndlings-topping! God fornøjelse og rigtig god jul 🙂

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