Risalamande, Danish rice pudding recipe


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!

 

Danish rice pudding recipe

 

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.

  1. Bring the rice and water to a boil in a saucepan.
  2. 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.
  3. Beat the heavy cream and sugar together in a large bowl on medium to create nice, fluffy whipped cream.
  4. Once the rice has cooled to room temperature, fold the rice into the whipped cream.
  5. Add the whole almond (remove the skin) and divide into small dishes to serve.
  6. 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
  1. Simmer water, cranberries and sugar together over medium heat until the cranberries are soft.
  2. Let cool. Either strain for a smoother, syrupy sauce, or spoon directly onto the rice pudding.

 

Risalamande, Danish rice pudding

 

What do you think? Does this sound like a fun tradition to add to your holiday festivities?

 

Anna

 

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