Risalamande – Danish rice pudding
Risalamande is a traditional Danish dessert that combines creamy rice pudding with whipped cream, almonds, and a hint of vanilla. It is typically served during Christmas and is often accompanied by a warm cherry sauce.
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
Rice Choice: Arborio rice is ideal for this recipe as it absorbs liquid well and becomes creamy. It's important to follow the package instructions for the specific type of pudding rice you are using, as cooking times and methods can vary between brands and types of rice.
Make Ahead: Risalamande can be prepared a day in advance, making it a convenient choice for holiday gatherings.
Blanching of almonds: Soak the almonds for 30 seconds to 1 minute in hot water. Be careful not to leave them in boiling water for too long, as they can become too soft. Transfer them to ice-cold water. Take an almond between your thumb and forefinger and gently squeeze. The almond should slip right out of its skin. Repeat this process for all almonds.