The Danish have a fun Christmas tradition of making Risalamande, a special rice pudding. I read about it this year in both The Year of Living Danishly and The Little Book of Hygge. I love rice pudding, but the type my family has always made is baked and more like custard. This variety is light and fluffy. It is served with a cherry sauce over the top and usually contains chopped almonds. One whole almond is hidden in the pudding. Each person gets their serving and a game is played to conceal who ended up with the almond for as long as possible.
If this sounds like a fun tradition to add to your holiday experience, keep reading for the recipe and more photos!
Instead of cherry sauce, I actually used cranberry. Cranberry is extra wintery to me and I love sneaking that flavor in whenever I can this time of year. You’re welcome to use either! I also left out the chopped almonds, due to personal preference. But add in a cup and a half of them after the rice is off the heat if you’re into that!
Rice Pudding:
- 1 cup short rice (I used arborio)
- 1/2 cup water
- 4 cups milk (I used rice milk)
- 2 tsp vanilla extract
- 2 tbsp sugar
- 1/2 tsp salt
- 1 whole almond
- 2 cups heavy cream
- 1/4 cup sugar
Makes about 8 servings.
- Bring the rice and water to a boil in a saucepan.
- Add milk, vanilla, sugar and salt and reduce to medium-low heat. Stir occasionally to prevent rice clumping together or sticking to the bottom. Cook until all the liquid is absorbed and the rice is soft. Remove from heat.
- Beat the heavy cream and sugar together in a large bowl on medium to create nice, fluffy whipped cream.
- Once the rice has cooled to room temperature, fold the rice into the whipped cream.
- Add the whole almond (remove the skin) and divide into small dishes to serve.
- Spoon cranberry sauce over the pudding and enjoy! Who will end up with the almond?
Recipe adapted from Lavender and Macarons Risalamande
Cranberry Sauce:
- 8 oz fresh cranberries
- 1 cup water
- 1 cup sugar
- Simmer water, cranberries and sugar together over medium heat until the cranberries are soft.
- Let cool. Either strain for a smoother, syrupy sauce, or spoon directly onto the rice pudding.
What do you think? Does this sound like a fun tradition to add to your holiday festivities?
