Ris a la Matcha

It is tradition to eat Ris a la Mande as dessert for Danish Christmas dinner. It is essential a cold rice porridge turned dessert with the addition of sherry, sugar, chopped blanched almonds and whipped cream. Served ice cold with a warm cherry sauce on top - I absolutely adore this dessert, but I strangely I would never contemplate making it any other time of the year than Christmas. Tradition has it that there will be a hidden whole almond in one portion and the lucky finder will receive a special gift; in some families a mini pig made from marzipan or another treat like filled chocolates or a board game. The French name is likely some chef’s attempt to elevate it to something posh, however all in all it is a very Danish affair.

In my family we celebrate a mixture of English, Caribbean and Danish Christmas, but somehow my Ris a la Mande has been sidelined over the years. I do make it still and spend Boxing Day and the days leading up to New Years eating through a family size of this all to myself.

In this recipe I have turned Ris a la Mande on its head and added a topping of matcha coconut; served cold as a dessert.

80 grams pudding rice

200 ml water

500 ml almond milk

1 teaspoon cinnamon

3/4 teaspoon cardamon

1/4 teaspoon fine salt

50 grams demerara sugar

50 grams whole almonds

200 ml. whipped cream

40 grams desiccated coconut

1 tablespoon quality matcha powder

Add rice and water to a saucepan, bring to a boil for 5 minutes, Add almond milk, cinnamon, cardamon and salt, bring back to the boil and then leave to simmer under lid. Give the pudding a stir every 5 minutes and cook for 20-25 minutes until the rice is soft and the pudding has thickened. Add the sugar and stir until dissolved. Leave to cool for at least 1 hour.

Meanwhile place the almonds in a small saucepan and cover with water. Bring to the boil and let simmer for 8-10 minutes until the skins bloats. Pour out hot water and then leave in cold water to cool. When cool pop the almonds out of their skins and then chop roughly.

Whisk the whipping cream to a peak. Fold into the rice porridge and add the almonds. Pour into a serving bowl and return to the fridge to set for at least 1 hour. Toast the coconut on a dry frying pan until just golden, pour into a bowl. Sieve the matcha powder over and mix well, then sprinkle on top of the rice pudding just before serving.