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Posted by on Dec 21, 2013 in Celebration, Dessert | 0 comments

Ris a l’amande

Ris a l’amande

 Do you have a favorite holiday dessert?

Growing up in India, festivals meant food, lots of it.Though there are many Indian sweets which are served on special occasion, “Kheer” or rice pudding is must. I have found that this simple dessert of rice cooked in milk and sugar is common all around the world. In fact, it may be one dessert which is truly international and have been adapted by each culture to make its own.

Not a fan of rice pudding ?Customize your rice pudding in many ways like the folks around the world do.

Rice :  Indian prefer short and thin rice in their “kheer“,called “Arva” rice.I have yet to find that rice in US.So i end up using Japanese sweet rice or  Indian Basmati rice at times.

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Sugar: Regular white/cane sugar is the choice of sweetener but my grandmother uses “jaggery” instead of sugar. It not only changes the color of the dish from white to brown,it changes the name of the dish from “kheer” to “Rasia”(“Magadhi” – a regional dialect of my grandmother’s village).It is still a rice pudding for all the English speaking folks 🙂

Milk: Regular milk  is what i have always prepared the pudding with.However many Asian and Latin American country use coconut milk.

Color: Use of saffron to add a golden hue by some.I leave it out.

Flavor: I use cardamom pods or seeds to flavor the pudding.You can use Vanilla too.

Additional: My mom adds raisins/small chopped dry coconut, cashews when available.I personally like my pudding simple .

Consistency: I like my pudding to be very rich, less rice and lot of milk, cooked and thickened slowly.Served cold.Many like the consistency to be thin.

Serve: I think rice pudding is good just as it is with milk, sugar and rice but.In American Samoa , they make ‘Koko’ rice, pudding enriched with chocolate.

In the country of Denmark/Norway,rice pudding is must have for  Christmas dinner.They have neat little Christmas tradition of hiding one whole almond in the pudding.Whoever finds it in their pudding is suppose to have lucky year and gets some fun prizes 🙂

Another thing,i liked about this  pudding is the richness.They fold their pudding in  a whipped cream.Usually served with red berry sauce/Lingonberry jam.I topped mine with a small dollop of strawberry jam.

I based my recipe from here .Usually when i make rice pudding,i am the only one eating it,so i don’t make it often.However this one was loved by my kids.

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Ris a l’amande


    Rice pudding
  1. 6 tablespoon rice (Japanese sweet rice i used)
  2. 4 cups milk
  3. 1/2 cup silvered almonds
  4. 3/4 cup sugar
  5. 1 tsp vanilla paste
  6. Whipped cream
  7. 1 small carton heavy whipping cream(2 cups)
  8. Berry sauce /berry jam


  1. In a pot,wet it with water first.Add milk and rice.Let it come to boil and simmer it down and until rice is cooked and consistency is thickened.
  2. Add sugar,silvered almonds and vanilla.Mix it and let it cool down completely.
  3. In a bowl,whip the heavy whipped cream.
  4. Fold the cooled down rice pudding gently in a whipped cream.
  5. Serve it cold with berry sauce or jam.
  6. Enjoy

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