Risalamande – Danish rice pudding
Risalamande is a traditional Danish dessert often enjoyed during the Christmas season. It’s a creamy rice pudding made with rice, milk, sugar, and vanilla, and it’s served with a cherry sauce on top. One of the unique aspects of this dish is that it includes a hidden almond in the pudding. According to tradition, the person who finds the almond gets a small prize or is considered lucky.
Cultural Significance
Its name originates from the French “riz à l’amande,” meaning “rice with almonds,” a nod to the dessert’s key ingredients and its cultural significance. In Denmark, finding the whole almond in Risalamande is a beloved tradition. The person who finds it usually receives a small gift, such as marzipan or chocolates. This adds an element of fun and surprise to the festive meal.
The Ingredients of Risalamande
Each ingredient contributes to the overall texture and taste, making Risalamande a truly unique and cherished Danish delicacy.
1. Rice
The foundation of Risalamande is a creamy rice pudding. You can use short-grain varieties like Arborio or pudding rice. These types of rice have a high starch content, which helps achieve the creamy texture essential for the pudding. As the rice cooks, it absorbs the milk, becoming tender and smooth.
2. Milk
Use whole milk to cook the rice, which provides a rich and creamy base. The milk not only cooks the rice but also infuses it with a velvety texture that is integral to the dish. Some variations may use a mixture of milk and cream for an even richer pudding.
3. Sugar
Granulated sugar sweetens the rice pudding, and you can adjust the amount to suit your taste. However, it is usually kept moderate to balance the sweetness with other ingredients like the cherry sauce.
4. Vanilla
You can use vanilla extract or seeds from a vanilla bean to enhance the flavour of the rice pudding. The warm, aromatic essence of vanilla pairs beautifully with the creaminess of the pudding.
5. Salt
Adding a small amount of salt to the rice pudding balances the sweetness and enhances the overall flavour profile. It ensures the dessert is well-rounded and not overly sweet.
6. Whipped Cream
Cool the rice pudding completely before folding it with freshly whipped cream. This lightens the texture, making it airy and fluffy. The whipped cream also adds richness, turning the simple rice pudding into a decadent dessert.
7. Almonds
You mix chopped blanched almonds into the pudding, adding a delightful crunch and a subtle nutty flavour. Traditionally, you hide one whole almond in the mixture. This playful tradition brings excitement to the dining table, as the person who finds the whole almond in their serving receives a prize.
8. Almond Extract (Optional)
You can add a few drops of almond extract to the mixture for a pronounced almond flavour. This enhances the nutty taste and complements the chopped almonds.
9. Cherry Sauce
The finishing touch to Risalamande is a warm cherry sauce. Made from pitted cherries, sugar, and a touch of lemon juice, the sauce adds vibrant colour and a tangy-sweet contrast to the creamy pudding. Cornstarch is used to thicken the sauce, giving it a glossy finish.
Characteristics of Pudding Rice
Short-Grain:
Pudding rice is typically a short-grain variety. This means the grains are plump and round, unlike long-grain rice such as basmati or jasmine.
The shorter grains contain more starch, which contributes to the creamy texture when cooked. This property is essential for dishes that require a thick, cohesive consistency.
High Starch Content:
One of the defining features of pudding rice is its high starch content, specifically amylopectin. This starch is responsible for the rice’s ability to absorb liquid and thicken the dish.
The high starch content allows the rice to release starches during cooking, creating a smooth and creamy texture. This makes it perfect for desserts and puddings.
Soft and Creamy Texture:
When cooked, pudding rice becomes soft and creamy, often described as having a velvety consistency.
The softness of the rice makes it easy to combine with other ingredients like milk, cream, or sugar, resulting in a luxurious texture that is both comforting and satisfying.
Absorption Capacity:
Pudding rice has an excellent ability to absorb liquids, whether it be milk, cream, or water.
This absorption capacity allows the rice to take on the flavours of the cooking liquid, enhancing the overall taste of the dish. It also helps in achieving the desired creamy consistency.
Neutral Flavour:
Pudding rice has a mild, neutral flavour that doesn’t overpower other ingredients.
Its neutral taste allows it to absorb and enhance the flavours of additional ingredients like vanilla, cinnamon, or fruits, making it versatile for a wide range of recipes.
White Appearance:
Pudding rice is white, adding to the visual appeal of creamy dishes. The white colour complements the creamy aesthetic of desserts, making them look more inviting and delicious.
Arborio rice is a popular choice for making Risalamande due to its high starch content, which contributes to the creamy consistency of the pudding. It’s an Italian short-grain rice commonly used in risotto, and its plump grains absorb liquids well without becoming mushy. In Sweden, pudding rice, known as “gröt ris”, is used to make Risgrynsgröt, (rice porridge) a traditional Swedish rice pudding that is similar to the Danish Risalamande. In Denmark, the pudding rice is called grødris.
Risalamande – Danish rice pudding
Ingredients
- ½ cup 100g short-grain rice (such as Arborio)
- 200 ml of water
- 500 ml of whole milk
- 2 – 3 tbsp granulated sugar
- Pinch of salt
- 1 vanilla bean or 1 tsp vanilla extract
- 200 ml heavy cream
- 1 tbsp powdered sugar
- 60 to 70 grams of chopped almonds blanched
- 1 whole almond optional
- 1 tbsp chopped almonds for garnish optional
Instructions
- Rinse the rice under cold water to remove excess starch.
- In a large saucepan, combine the rice and water. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking.
- Add the milk and cook the rice over low heat, allowing it to absorb the milk gradually, stirring occasionally, until the rice is tender and the mixture has thickened to a creamy consistency. This will take about 30-40 minutes.
- Split the vanilla bean lengthwise and scrape the seeds into the rice mixture. (If using vanilla extract, add it later with the cream.) Remove the vanilla pod.
- Stir in sugar, and salt and cook for another 5 minutes, stirring constantly. Remove from heat and let cool.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the cooled rice pudding until well combined.
- Stir in the chopped almonds.
- Place one whole almond into the mixture and gently stir to hide it. This is a traditional game where the finder gets a prize! Transfer the pudding to a serving bowl or individual bowls.
- Refrigerate the Risalamande for at least 2 hours or until well chilled.
- Top each serving with a generous spoonful of warm cherry sauce before serving. Garnish with chopped almonds if desired.
- Serve chilled or at room temperature. Remember, finding the hidden almond is part of the fun!
- Enjoy this creamy, nutty, and fruity dessert that perfectly balances the richness of the pudding with the tartness of the cherry sauce.
Notes
Frequently asked Questions
Risalamande is a traditional Danish dessert made from rice pudding, whipped cream, chopped almonds, and vanilla, often served with warm cherry sauce. It’s enjoyed during Christmas.
Short-grain rice such as Arborio or pudding rice works best as it becomes creamy when cooked. Avoid using long-grain rice, which won’t provide the same texture.
Yes! You can prepare the rice pudding in advance and refrigerate it. However, it’s best to fold in the whipped cream and almonds just before serving to keep the dessert light and fluffy.
You can store them in an airtight container in the refrigerator for up to 3 days. Make sure to stir it before serving, as the whipped cream can settle.
One whole almond is hidden in the pudding before serving, and the person who finds it in their portion traditionally wins a small prize or gift.
Yes, store-bought cherry sauce is commonly used. However, homemade cherry sauce adds a special touch to the dish. You can make it by simmering pitted cherries with sugar and a bit of water.
Traditionally, Risalamande is made with blanched almonds, but you can experiment with other nuts like hazelnuts or pistachios for a twist on the original recipe.
You can substitute a vanilla bean with 1 to 2 teaspoons of vanilla extract. While the flavour won’t be quite as intense, it will still add a nice vanilla essence to the dish.
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