TROUT ALMOND RECIPES
THE HAIRY BIKERS' ALMOND RICE PUDDING RECIPE - BBC FOOD
This is a traditional Scandinavian recipe, often served as part of a Christmas feast – a whole almond is hidden in the pudding and whoever finds it, gets an extra present. Top with a cherry compôte to make it extra special.
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 12
Steps:
- Put the milk, rice, butter, caster sugar and vanilla pod into a large saucepan. Heat it very slowly, until almost at boiling point, then turn it down. Cook for around 30 minutes on a very low heat, stirring frequently to make sure it does not stick to the bottom.
- Meanwhile, make the cherry compôte. Put the cherries in a saucepan with the caster sugar, lemon juice and 300ml/10 fl oz water. Heat slowly, stirring constantly, until the sugar has dissolved, then simmer for around 10 minutes until the cherries are slightly softened. Mix the arrowroot with a little water and stir until smooth. Add to the cherries as they are simmering and stir until the sauce has slightly thickened. Add the kirsch, if using.
- Stir the almonds into the pudding. Serve the pudding with a dollop of whipped cream and a large spoonful of the cherry compôte.
THE HAIRY BIKERS' ALMOND RICE PUDDING RECIPE - BBC FOOD
This is a traditional Scandinavian recipe, often served as part of a Christmas feast – a whole almond is hidden in the pudding and whoever finds it, gets an extra present. Top with a cherry compôte to make it extra special.
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 12
Steps:
- Put the milk, rice, butter, caster sugar and vanilla pod into a large saucepan. Heat it very slowly, until almost at boiling point, then turn it down. Cook for around 30 minutes on a very low heat, stirring frequently to make sure it does not stick to the bottom.
- Meanwhile, make the cherry compôte. Put the cherries in a saucepan with the caster sugar, lemon juice and 300ml/10 fl oz water. Heat slowly, stirring constantly, until the sugar has dissolved, then simmer for around 10 minutes until the cherries are slightly softened. Mix the arrowroot with a little water and stir until smooth. Add to the cherries as they are simmering and stir until the sauce has slightly thickened. Add the kirsch, if using.
- Stir the almonds into the pudding. Serve the pudding with a dollop of whipped cream and a large spoonful of the cherry compôte.
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