Heiberg's Ris á la mande

Ingredients for Heiberg's Ris á la mande

Instructions for Heiberg's Ris á la mande

To prepare the Heiberg's Ris á la mande recipe, please follow these instructions:

Half of the milk is brought up to the boil, add the rice and cook up. Vaniliestangen flækkkes and grains scraped out. Vaniliekorn and-Rod added with sugar and the rest of the milk and cook over low heat for approximately 40-45 minutes, depending on the rice used. Be made to the "maturation" overnight in a cool place, if desired. refrigerator. Almonds chopped and changed in the mass. The cream whipped very lightly and gently invert in German and possibly. with "Habibi" passion fruit Ginger Sauce or "Habibi" Kirsbær Sauce.

Tips:
"Let me just emphasise straight away that there can be insanely big difference on ris á la mande. One of the reasons is due to vanilien. Always buy your vanlie a place where you can see that they sell much, so they often get fresh oatmeal home. Vanilla wrong opbevartet quickly becomes dry and sad. Habibi products distuberes of TEA specialist: www. tespecialisten.dk