The Danish brother of the rice cream - Ris à la Mande

Rice à la Mande is the Danish brother of rice cream and it tastes much better. It has grated marzipan instead of sugar and a little crunch in the form of almond shavings.

1 l of milk

1 dl porridge rice

1 vanilla bean, divided in two lengthwise

1 can cream whipped into cream

75 g almond flakes

1/2 marzipan sausage, coarsely grated

Boil porridge of milk, rice and vanilla bean and let the porridge cool. Add almond flakes, cream and marzipan.

Served with cherry sauce.

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