Suzanne Taylor's Riskrem med Rød Saus (Almond Rice Pudding with Fruit Sauce)

From Yankee Magazine

Cornmeal, Rice, Grains Recipes | Meatless Recipes | Puddings and Custards Recipes

"Sunday dessert at my grandparents' house in Stavanger, Norway, was sure to be something special like Riskrem med Rød Saus. This should be served with the pudding very cold, the sauce warm."

• 4 tablespoons rice
• 2 cups milk
• 2/3 cup blanched almonds, finely chopped
• 1 tablespoon butter
• 2 tablespoons sugar
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla
• 1/2 tablespoon unflavored gelatin
• 1/4 cup water
• 1 cup heavy cream, whipped

Rinse the rice and scald the milk. Boil rice in milk until soft, adding almonds, butter, sugar, and extracts. Soften gelatin in water, put softened gelatin into rice mixture while rice is still warm, stir, and let cool thoroughly. Whip cream stiff, add to rice mixture, and mix thoroughly. Pour into a mold or bowl, and chill in refrigerator at least 4 hours.

Fruit Sauce

• 1 cup fresh (or frozen) raspberries, or pitted cherries
• 1/2 tablespoon potato starch or 1 tablespoon cornstarch, stirred into a little cold water

Bring the fruit to a boil, add starch, let boil 1 minute, and remove from heat. Turn chilled pudding into a serving dish, pour the fruit sauce over, and serve

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