Risalamande (Danish Rice Pudding)

Creamy rice pudding with chopped almonds, served with cherry sauce.

Ingredients (Serves 4–6)

For the Rice Pudding:

• 200 g short-grain rice (risotto or pudding rice)

• 1 liter whole milk

• 1 vanilla pod or 1 tsp vanilla extract

• 50 g sugar

• Pinch of salt

For the Risalamande:

• 200 ml heavy cream

• 50–75 g blanched almonds, chopped (reserve 1 whole almond for tradition)

• 1–2 tbsp sugar

• Optional: ½ tsp vanilla extract

For the Cherry Sauce:

• 200 g cherry jam or canned sour cherries

• 2–3 tbsp water

• 1 tsp cornstarch (optional, for thickening)

Preparation

1. Cook the rice pudding:

   • Rinse rice under cold water.

   • In a saucepan, bring milk and split vanilla pod to a gentle boil.

   • Add rice, reduce heat, and simmer gently for 35–40 minutes, stirring occasionally, until rice is soft and creamy.

   • Remove vanilla pod and stir in sugar and salt. Let cool.

2. Prepare the Risalamande:

   • Whip heavy cream with sugar until soft peaks form.

   • Fold whipped cream and chopped almonds into cooled rice pudding.

   • Reserve one whole almond for the traditional “almond prize.”

3. Make the cherry sauce:

   • Heat cherry jam or cherries with water in a small saucepan until slightly thickened.

   • Optional: mix cornstarch with a little water and stir in to thicken sauce further.

4. Serve:

   • Spoon Risalamande into bowls.

   • Drizzle generously with warm cherry sauce.

Serving Suggestions

• Serve as a festive dessert for Christmas or special occasions.

• Traditionally, one almond is hidden for a fun almond hunt, and the finder gets a small prize.

Cooking Tips

• Use short-grain rice for creamy texture.

• Chill Risalamande for at least 2 hours before serving to allow flavors to meld.

• Fresh or canned cherries can be used for the sauce depending on availability.