Alle nationaliteter har en eller anden form for ris pudding. F.eks i den pakistanske og indiske køkken er der kheer. Jeg læste et sted at ris desserter er opstået i Persien. Ja, jeg slog risengrød op og fandt nogle sjove facts.
Jeg vidste godt at risengrød med kanel sukker og smør er en nordisk jule tradition, men jeg var ikke klar over at ris á la mande var en dansk opfindelse. Omkring 1800 tallet, pga af de importerede ris og kanel var det en statussymbol at servere risengrød for sine gæster til jule middag. Da risengrød blev almindelig og "hvermand eje" udviklede man (en dansk kok) den til Ris ala mande ved at tilsætte fløde, vanille mandler i. Til og med fik den fancy fransk navn også.
Mandel gave tradition menes at stamme fra en fransk skik med at putte en bønne i en kage/brød. Den der fik bønne blev konge for en dag.
ENGLISH:
I think every culture or country have a rice pudding of some kind. In the pakistani and indian kitchen we have kheer. I read once that rice puddings come from Persia.
Here in Denmark we have "risengrød" and ris a la mande. The traditional nordic Christmas dessert risengrød, a rice pudding, is served hot topped with cinnamon sugar and cold butter. Around 1800 it was a stutus symbol to serve risengrød for your guest because of the expensive and imported rice and cinnamon. Later when risengrød became commen, it was developed to higher level by adding cream, almonds and vanilla. It was also give a french name, ris á la mande. The rice pudding is cooled overnight and mixed with whipped cream, vanila pods and chopped almond. One almond is kept whole and hidden in the ris á la mande. The one who gets the almond receive a "mandel gave" the almond gift. the "mandel gave" can be al kinds of thing chocolate or candy. This tradition is from a french tradition of baking a bean in a bread/ cake. If you found the bean in your piece of brad/cake, you became king for a day.
ENGLISH:
I think every culture or country have a rice pudding of some kind. In the pakistani and indian kitchen we have kheer. I read once that rice puddings come from Persia.
Here in Denmark we have "risengrød" and ris a la mande. The traditional nordic Christmas dessert risengrød, a rice pudding, is served hot topped with cinnamon sugar and cold butter. Around 1800 it was a stutus symbol to serve risengrød for your guest because of the expensive and imported rice and cinnamon. Later when risengrød became commen, it was developed to higher level by adding cream, almonds and vanilla. It was also give a french name, ris á la mande. The rice pudding is cooled overnight and mixed with whipped cream, vanila pods and chopped almond. One almond is kept whole and hidden in the ris á la mande. The one who gets the almond receive a "mandel gave" the almond gift. the "mandel gave" can be al kinds of thing chocolate or candy. This tradition is from a french tradition of baking a bean in a bread/ cake. If you found the bean in your piece of brad/cake, you became king for a day.
Risengrød / Rice pudding
160 gr grød ris / 160 gr pudding rice
1liter + 250 ml mælk / 1 liter + 250 ml milk
½ tsk salt / ½ tsp salt
Topping/ Topping
smør/ butter
kanel sukker (bland sukker og stødt kanel sammen) / cinnamon sugar ( mix caster sugar and grinded cinnamon together)
Kog mælken i en stor gryde. Tilsæt ris. Kog risene i mælk over meget svag varme ca 45- 60 minutter, med låg på gryden. Husk at rør i grøden jævnligt. Tag gryden af varme. Smag til med salt og server med en smør klat og kanel.
Boil the milk in a big pot, add the rice. Boil the rice in the milk on very low heat for 45-60 minuts with a lid on the pot. Remember to stir often. Take the pudding of the heat and serve it hot. Sprinkle with cinnamon sugar and top with a tsp cold butter.
Ris á la mande / Ris á la mande
afkølede risengrød/ cooled rice pudding
afkølede risengrød/ cooled rice pudding
100 gr hakkede mandler/ 100 gr chopped almonds
250 ml piske fløde / 250 ml whipping cream
1 vanilje stang / 1 vanila pod
2 spsk sukker / 2 tbs sugar
1 vanilje stang / 1 vanila pod
2 spsk sukker / 2 tbs sugar
Kirsebær sauce/ Cherry sauce
Tilsæt vanilie korne, de hakkede mandler og sukker i den helt kolde risengrød. Eventuelt kølet i køleskab over natten. Pisk piskefløden og vend den forsigtig i grøden. Server med varm kirsebærsauce. Jeg kan godt lide min ris á la mande med kold kirsebærsauce.
God jul til alle jer, der holder jul.
Merry Christmas to you all celebrating Christmas.
