Oat Rice - 720 g
Risalamande (Danish Almond Pudding with Cherry Sauce)
For the Oat Pudding
1 C Oat rice
1 ¼ C Water
4 C Milk (we used almond milk)
¼ Tsp Salt
2 Tsp finely grated lemon zest (1 lemon)
2 Tbsp of white sugar (we used monk fruit sweetener instead)
4 oz slivered almonds
For the Risalamande:
2 C Heavy cream (we used coconut cream)
2 Tsp Vanilla bean paste
Sugar/Sweetener to taste
Bring the Oat Rice, salt, lemon zest, sugar, and water to a boil in a medium-thick bottom sauce pot. Boil for 3 minutes, then add milk and bring back to a boil. Reduce hit and cover, and simmer on low heat for 30-35. Stir occasionally, after 25 minutes stirring regularly to prevent burning to the bottom. Remove from heat once it reaches your desired texture, and stir in the almonds.
Let the rice cool and then refrigerate overnight.
Beat the cream until peaks form, add the vanilla and sugar and beat until you have a stiff peak. DO NOT OVERBEAT. Remove Rice from the fridge and stir well to loosen it up. Then fold in the whipped cream.
Allow to come up to room temperature and serve with Cherry sauce. (I could not find frozen cherries, so we used No sugar-added cherry pie filling)