My Father in Law served his LDS Church Mission in Denmark.
His heritage, thus my husband's heritage, stems from Denmark.
I admire my Father in Law...
It has been more than 30 years since he served his mission...
Yet he still reads in Danish, speaks it, listens to the Danish News online.
He keeps up on that talent and skill, so that he doesn't lose it.
I try and do handmade gifts for Christmas.
I had no idea whatsoever what to make for my Father in Law.
He doesn't wear jewelry...
Nor does he need decorative wall hangings.
Then I can up with the idea of making him something that would remind him of his time in Denmark.
I remembered that my Uncle Brent also served his mission in Denmark...
With a cookbook given to him by the Mission President's wife.
Brent makes this dessert every Christmas for his family, as is the tradition.
You make this dessert for Christmas, hiding a whole almond inside.
You and your family eat the Ris ala Mande until the almond is found.
Typically, the person who finds the almond gets a prize...
And hides the almond in his/her cheek so that everyone participating has to eat the dessert all gone;)
Ris ala Mande
1 quart Milk
1 cup Long Grain Rice
1/2 teaspoon Salt
1/2 cup Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
1/2 cup Blanched Almonds, finely chopped
8 oz. Cool Whip
Bring milk and salt to a boil in a thick bottom sauce pan, stirring constantly.
Add rice, for 30-40 minutes stir the mixture so it does not scorch.
When rice is cooked, remove pan from burner and add sugar.
Cool in fridge.
After the mixture is cool, add the chopped almonds and the two extracts.
Gently fold in the cool whip.
2 cups Raspberries, or 1 pkg frozen
1/3 cup Water
1/3 cup Sugar
1 teaspoon Vanilla Extract
1/4 cup Cornstarch, dissolved in water
Add the berries, water, sugar, and vanilla to a saucepan.
Heat until boiling, then slowly add the cornstarch until your desired thickness.
Once cooled, add a spoonful to each serving of the Ris ala Mande
This has such a yummy smell and great flavor...
Soft rice, crunchy almonds, tart berries, smooth cream.
It tasted even better the next day, after sitting the fridge all night.
Next time that I make this, I am using whole milk, and homemade whipped cream instead of cool whip.
This will only be made once a year, so indulging in a more full bodied flavor is a good thing:)
Next time, I think will follow the tradition and add the whole almond to the mixture.
I had to make two batches, as I scorched the first one... my arm hurt after 80 minutes of stirring.
You can make the red sauce with any berry you want, raspberry was my favorite, and I had access to fresh ones.