Christmas Risengrød / Risalamande of brown porridge rice

Ingredients for Christmas Risengrød / Risalamande of brown porridge rice

Instructions for Christmas Risengrød / Risalamande of brown porridge rice

To prepare the Christmas Risengrød / Risalamande of brown porridge rice recipe, please follow these instructions:

Rice flour: pour 1½ liters of milk and rice in a thickened pot. Slice the vanilla sticks along and scrape the vanilla kernels with a knife. Put the vanilla kernel and vanilla bars in the pan and heat up with mild heat while stirring. Let it boil for 2-4 minutes with stirring.
Take the pot and put it in a towel and put it into the bed.
(Tip: Put the pot on half of the quilt so that the other half can be laid over. Possibly pack another quilt around the pot.)
Leave the crop for 2-3 hours.
Put it back on the hob and pour the last milk in. Bring the pan back under stirring and season with salt.
(Tip: More or less milk may be added depending on the thickness of the porridge.)
(Tip: If you do not want a rice crunch that tastes vanilla, you can not put the vanilla and vanilla pole before you make the rice sandwich)

Risalamande: The rice cream must be completely cooled in, for example, a refrigerator.
Pour water into a saucepan and bring to a boil. Pour almonds and let them boil for a couple of minutes.
Smash the almonds and chop them, about half
Fine and the rest not so nice. (Remember to take a almond to almond grove)
Remove the vanilla bars from the cold porridge. (If the vanilla rods were added to the rice roast, the vanilla rods are flattened and the vanilla beans are scratched with a knife).
Whip the cream in a large bowl and add rice, almonds and possibly. Vanilla kernel i.
Stir well together and taste with vanilla sugar.
(Tip: Vanilla and vanilla sugar give more flavor, the longer the rice man stands, so it is recommended to make that day before and put it in a refrigerator. Stir well with a spoon just before serving).