If you want to try something new and incredibly delicious this holiday season, try Risalamande. It’s a creamy, soft and melt-in-your-mouth Danish rice pudding with almonds and topped with a flavorful cherry syrup. Without a doubt, it is sure to become a beautiful and scrumptious addition to your festive holiday table.
Risalamande (Danish Rice Pudding)
As I was browsing the Internet this morning, I realised that many people have already put their Christmas tree up. And although it’s not even Thanksgiving yet, everyone’s talking about Christmas.
Does it sound like you?
Remember Czech Christmas Cinnamon-Walnut Pastry recipe that I’ve shared with you a few weeks ago? Well, the recipe has been an absolute hit on Facebook. People are excited to see and try new Christmas recipes.
And guess what?
I’m excited to try them too. As a matter of fact, for the past few weeks I’ve been on a mission to make and show you some of the most decadent European recipes that you can proudly show off on your holiday table.
One of the recipes that I had on my mind for some time now is Risalamande, which is a traditional Danish Christmas Rice Pudding.
Believe it or not, at first I was hesitant about making Risalamande. I’ve tried rice puddings before and those were not something I would call a dessert.
But wait until you try this simple yet scrumptious Danish treat. It is fluffy and irresistible. Even my picky to unusual recipes husband said “yummy”!
Want to know a secret?
The formula is very simple:
Rice + vanilla + whipped cream + almonds + cherry sauce equals lighter than air and the most mouthwatering rice pudding you’ll ever try.
Now, I definitely can see why Risalamande is served over Christmas table. It’s very easy to make. You can actually prepare the rice and cherry syrup the day before. And when it’s time to serve, make the whipped cream, combine with rice and drizzle some cherry sauce on top. Yum!
You want to know the cool tradition about Risalamande?
Danes love to make eating Risalamande a little bit special. In addition to chopped almonds that they add to the rice and cream mixture, they love to put one whole almond in one of the dessert glasses. Whoever finds the almond is a winner and might get a small gift.
Are you interested to make Risalamande yet?
I hope so, my friend! Because it’s easy to make and everyone will love it.
Start off with cooking the rice. In a medium sauce pan combine rice, water and put it on a medium heat. When water starts to boil, add milk, vanilla extract, sugar and salt. Reduce the heat to medium-low and stirring occasionally cook until rice absorbes all water and is soft. Off the heat, stir in chopped almonds and let the rice cool completely.
Meanwhile, make the cherry sauce. In a small sauce pan combine frozen cherries, sugar and water. In a small bowl dissolve corn starch in lemon juice. When cherries start to boil, add corn starch mixture and cook until the sauce slightly thickens, about 3-5 minutes.
In a large bowl, combine heavy cream and sugar. Beat it on a medium speed until stiff peaks. Fold whipped cream into the rice and almond mixture.
Now all you have to do is divide Risalamande among dessert glasses and drizzle with a flavorful cherry sauce! And don’t forget to put a whole almond inside of one of the glasses. Your guests and family will love this idea!
If you try this Risalamande recipe, make sure to leave me a comment below. I’d love to know how you liked it.
- ½ cup arborio rice
- ¼ cup water
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- ¼ teaspoon salt
- ¾ cup chopped almonds + 1 whole almond
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- a handful of chopped or sliced almonds, optional for garnish
- 15 oz frozen cherries
- 3 tablespoons sugar
- ½ cup water
- 2 teaspoons corn starch
- 2 teaspoon lemon juice
- In a medium sauce pan combine rice, water and put it on a medium heat. When water starts to boil, add milk, vanilla extract, sugar and salt.
- Reduce the heat to medium-low and stirring occasionally cook until rice absorbes all water and is soft. Off the heat, stir in chopped almonds and let the rice cool completely.
- In a large bowl, combine heavy cream and sugar. Beat it on a medium speed until stiff peaks. Fold whipped cream into the rice and almond mixture.
- In a small sauce pan combine frozen cherries, sugar and water. In a small bowl dissolve corn starch in lemon juice. When cherries start to boil, add corn starch mixture and cook until the sauce slightly thickens, about 3-5 minutes. (See the notes)
- Optional - Place 1 whole almond in one of the glasses. (Whoever finds the almond, wins a small prize).
- Spoon a few dollops of Risalamande into each serving glass. Drizzle with cherry sauce and sprinkle with some chopped or sliced almonds.
Recipe is adapted from:
If you make this recipe, don’t forget to snap a photo and post it on Instagram with a hashtag #lavenderandmacarons.
I’ll see you soon!
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