Amande, feminine noun (une amande, l’amande, les amandes) = almond (pronounced a-maand, slight stress on the second syllable).
NOT to be mixed up with une amende = a fine (for bad behaviour).
Amandes effilées = sliced almonds; amandes décortiquées = shelled almonds; amandes mondées = skinned almonds; amande amère = bitter almond; de l’huile d’amande douce = sweet almond oil; de l’essence d’amande = almond essence; de la pâte d’amande = marzipan; vert amande = the pale green of fresh almond husks; les yeux en amande = slanted, almond shaped eyes.
My recipe: crème de riz aux amandes effilées = creamy rice with almonds.
Some people loathe any form of rice pudding. I love it. I’ll share a memory of mine: when I was a child, quite a small child, I went to boarding school, where the food was fairly good. And if we were still hungry at the end of the meal, seconds were always, always rice pudding. It was so delicious, I had it every day.
This recipe is rich, creamy and flavoursome.
For 4 people, you will need:
- 100gr pudding rice or risotto rice
- 500ml milk
- 100ml whipping cream (or 200ml if your rice is too thick)
- 3 tbs honey
- 6 cardamom pods
- 1 vanilla pod
- 1 slice of dried orange (or fresh orange, optional)
- a handful of raisins
- 1 tsp rose water or orange flower water (optional)
- 50gr toasted sliced almonds (amandes effilées)
- In a fairly large saucepan, put the rice, the milk, the crushed cardamom pods, the vanilla pod cut in two lengthways (i.e. two long thin strips to release the seeds), and bring to a simmer. Cook very gently for 20 minutes until the rice is tender, stirring often to prevent the rice from sticking to the bottom of the saucepan. Check that it is not thickening unduly, add milk if it does. The end result needs to be fairly thick (but not lumpy and cloggy), because you are going to add honey and cream.
- Remove the cardamom and vanilla and scrape out the seeds to put back into the rice. Stir. This may look a bit funny, with bits and pieces in the rice, but it will taste good. You can also leave all the pods in whole and just discard them when eating. This is not a gala dish, but a good rustic family dessert.
- Add the rose water, the cream and the raisins and the honey. Reheat without boiling for a minute or two, stirring.
- Serve warm or cold, garnished with the toasted almonds and the orange. (I cooked my slice of dried orange with the rice, so it doesn’t figure in my photo.)
Gosh, this is good.