Nowadays I have become so lazy that I don’t cook properly in my home. Breakfast is usually sola dosai accompanied by some gravy or chutney. For lunch no one stays at home and as it for myself, I make it so simple. By the time night arrives, I will be totally exhausted that again we eat dosai for dinner. I have stopped trying different cuisines and that is mainly because I have stopped regular blogging and have stopped taking part in Blogging Marathon. Last time when I met Srivalli, she insisted I take up BM if not regularly at least for two weeks a month. I felt that it was a good idea and it will surely pull me back to regular blogging and trying my hand at various cuisines. So I signed up for two weeks this months and selected two very good themes for this BM. For the first week I will be doing three dishes which are made for festivals across the globe. So I have chosen three festivals and three countries. I wanted them to be authentic recipes and at the same time vegetarian. And I got hold of such recipes and I was so happy that I tried. All the three dishes turned out absolutely delicious. So we will look at the first dish I made.
For the first day, I selected a very authentic traditional recipe from Denmark. For over a century it has been the Danish tradition to make Risalamande during December and on the Christmas eve, this is sure to be the dessert. Ris à la Mande means rice with almonds. Rice is cooked in milk and almonds are added to the dish. While all the almonds are sliced, one almond is added as whole. Whoever gets the whole almond is rewarded with a small gift. If an adult gets it, they usually slip it into a child’s bowl without his/ her knowledge. How cool is that? I got the whole almond but my hubby ate it!! Use a short grained rice so that it cooks nicely in milk. The dish can be served warm or cold. I refrigerated it and served it. It was so delicious.
Recipe Source: Savorychicks
Makes 5 portions in shot glasses
Vanilla Extract-1/2 tsp
Almonds – 10-15
Wash and drain rice.
In a heavy bottomed pan mix milk and rice.
Bring it to boil.
Reduce flame and cook rice until it becomes soft and absorbs all the milk. Keep on stirring to avoid burning.
Once the rice is mushy, add in sugar and vanilla.
Cook on low flame until sugar melts.
Remove from flame and allow it to cool completely. Keep on stirring to avoid skin formation.
Add in the almonds and cream. Mix well.
Divide it between serving glasses or bowls.
Decorate with almonds and serve immediately or serve chilled.