Rice Pudding

This rice pudding is also called “Ris a la Mande” or “Risalamande”; it is my variation of it.
The Rice Pudding should be made at least a day prior to eating.
risalamande
The Rice Pudding

  • 200g pudding rice
  • 600ml water
  • 400ml milk
  • 500ml whipping or double cream
  • 50g Chopped almonds
  • Vanilla extract or one pod (to taste)
  • Touch of salt and sugar (to taste)

On the day of serving:

  • 300ml Whipped whipping cream
  • 1 or 2 cans or jars of red cherries
  • Brandy or Kirsch
  • Potato flour

The Rice Pudding

  1. Bring the water with the salt and sugar to a boil; then gently add the rice to the boiling water.
  2. Simmer until the water has evaporated, then add the milk, cream and vanilla, and leave to simmer (on the lowest heat possible) for approximately ½ hour. NO stirring required.
    Keep an eye on it, you don’t want it to simmer dry,.
  3. Remove from heat and transfer into a bowl (remove the singed bottom carefully if the pudding has “burned” onto the saucepan).
  4. If too dry add the remaining 100ml cream left over from using only 500ml of whipping cream (a large tub normally comes in a 600ml size).
  5. Then stir in the almonds.
  6. Cover the bowl with cling film; set aside to cool; then keep it in the fridge until needed.

On the day of serving:

  1. When chilled, gently fold-in the 2nd lot of whipped cream
  2. Place in the fridge until needed

The Sauce

  1. Strain the tinned or jarred cherry juice into a saucepan.
  2. Add 25g potato flour per ½l cherry juice to a small amount of the cherry juice.
  3. Heat the remaining juice and slowly add the flour mixture to the warm juice, heat until it has thickened then return the cherries to the sauce.
    (maybe add some brandy or kirsch to the sauce).

 

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Chicken, Leek & Rice Pot

Prep 5-10 mins   –    Serves 2-4 unattended cooking 30-35 mins

Chicken-Leek-Rice Pot 5

  • 4-6 Chicken Thighs
  • 2 medium Leeks
  • 10-15 cherry tomatoes
  • 1 chicken stock pot
  • 100g Basmati Rice
  • 10g Butter
  • 400-500 ml boiling water
  • Salt, Pepper
    (Onion salt, Garlic powder, mixed herbs)
  1. Season the thighs to taste.
  2. Heat a wok, when it’s hot add the butter; when this is melted add the thighs skin side up, make sure they don’t overlap, when sealed turn over (approx. 2min per side).
  3. In the meantime finely chop the leeks (cut once length wise and finely slice cross ways); halve the cherry tomatoes; boil the water.
  4. Dissolve the stock pot in the hot water in a bowl/jar.
  5. When the thighs are sealed, evenly add the tomatoes; then the leeks.
  6. Add the dissolved stock, use a little extra water to rinse the bowl/jar and add that to the wok.
  7. Stir a little, making sure all is covered with the liquid. Cover with a lid and leave simmering for 10 mins.
  8. Add the basmati rice, stir making sure the rice is evenly spread and covered with liquid.
  9. Cover again and let simmer for 16-18 mins depending on the rice (if you use brown & white mixed basmati rice cook for 20-22 mins).