Risalamande recipe

Method

1. To make the rice pudding base, put the rice in a large, lidded, heavy-based saucepan with 150ml water and bring to the boil for 3 mins. Add the milk and vanilla paste and return to a simmer for 5 mins, stirring constantly to stop the rice sticking. Reduce the heat to low then cover and continue to simmer, stirring occasionally, for 25-30 mins until the rice is cooked through but not overcooked. Make sure you keep stirring every few mins so it doesn’t burn.
2. When the rice is al dente, season with a pinch of salt and the sugar (you don’t want it too sweet at this stage). Remove from the heat, transfer to a bowl and leave to cool completely in the fridge for at least 6 hrs or overnight. The pudding will thicken more as it cools.
3. To make the cherry sauce, place the cherry filling in a medium-sized bowl and stir through the orange juice and almond liqueur.
4. Toast the chopped almonds in a dry frying pan over a medium heat until lightly browned, then set aside to cool.
5. Whip the cream with the sugar and vanilla until thick, then gently fold into the chilled rice pudding.Add a third of the toasted chopped almonds and the reserved whole one.
6. Spoon a third of the rice pudding into 4 x 300ml glasses and top with a third of the cherry sauce and half the remaining toasted almonds. Repeat the layers once and top with the remaining rice pudding. Transfer to the fridge until ready to serve.
7. To serve, heat the remaining cherry sauce in a pan over a low heat for 1-2 mins then pour over the cold puddings. Scatter over the remaining chopped toasted almonds to serve.

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