Risalamande (danish Almond Rice Pudding)

Risalamande is a traditional Danish dessert that is typically served during the Christmas season. This creamy almond rice pudding is often enjoyed with a warm cherry sauce on top, making it a delightful and comforting treat for the holidays.

Risalamande (danish Almond Rice Pudding)

Ingredients

  • 1 cup short-grain rice
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • 1/2 cup chopped almonds
  • 1 vanilla bean, split and seeds scraped
  • 1 cup whipped cream (for serving)
  • 1 cup cherry sauce (for serving)

Instructions

  1. In a large saucepan, combine the rice, milk, heavy cream, sugar, almond extract, chopped almonds, and vanilla bean seeds.
  2. Cook over medium heat, stirring frequently, until the rice is tender and the mixture has thickened, about 30 minutes.
  3. Remove the vanilla bean and let the rice pudding cool to room temperature.
  4. Once cooled, gently fold in the whipped cream.
  5. Divide the risalamande into serving bowls and top with cherry sauce.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
5g
Fat
10g

Supplies

Saucepan Whisk Serving bowls

Tools

Stove

Serving suggestions

Serve the risalamande chilled and garnish with a sprinkle of chopped almonds for an extra crunch.

Tips & tricks

Be sure to stir the rice pudding frequently while cooking to prevent it from sticking to the bottom of the pan.

Cost

$10