Risifrutti – here is my recipe for homemade risifrutti, a creamy rice dessert with fruit sauce. Risifrutti is sold in most Danish supermarkets, and most Danes probably remember it from their childhood and school days. It is super easy to make yourself, as it is simply vanilla rice pudding folded with whipped cream and served with strawberry or cherry sauce. It is a bit like risalamande, just without the almonds.
Risifrutti
The shop-bought version comes in a pot with one compartment for the rice pudding and one for the fruit sauce, so you can add as much sauce as you like. This homemade version is just as good and has no E-numbers. The rice pudding is best made the day before, so it is completely cold when you fold in the whipped cream. Risifrutti can be served in a large bowl, or you can make small portions in glasses or bowls. Enjoy!
Risifrutti
Ingredients
Instructions
Rice pudding
Split the vanilla pod, scrape out the seeds and mash them with the sugar.
Put rice and water in a heavy-based saucepan and bring to the boil.
Add the milk and the empty vanilla pod and cook the pudding over medium heat. It takes a while for the rice to cook, and you need to stir now and then as it burns easily. The easiest is to set a timer and stir every 5 minutes until the pudding has cooked for about 40-45 minutes. The rice should be tender and the pudding lovely and creamy.
Pour the pudding into a dish or bowl and stir in the vanilla sugar. Chill until completely cold.
Risifrutti
When serving, whip the cream lightly. Stir the cold rice pudding and gently fold in the whipped cream in a few rounds. Serve with strawberry sauce. Enjoy!
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