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.
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
- In a large saucepan, combine the rice, milk, heavy cream, sugar, almond extract, chopped almonds, and vanilla bean seeds.
- Cook over medium heat, stirring frequently, until the rice is tender and the mixture has thickened, about 30 minutes.
- Remove the vanilla bean and let the rice pudding cool to room temperature.
- Once cooled, gently fold in the whipped cream.
- 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