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 sauce.
Without a doubt, Risalamande Recipe is sure to become a beautiful and scrumptious addition to your festive holiday table.
Also see my delicious Vegan 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 dessert. It is fluffy, creamy and irresistible. Even my picky to unusual recipes husband said “yummy”!
Do you want to know a secret of Risalamande?
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 see why Risalamande with cherry sauce is served over Christmas table. It’s simple yet beautiful.
Plus, 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, just make the whipped cream, combine with rice and drizzle some cherry sauce on top. Yum!
Scandinavian Rice Pudding
It’s interesting to note that Sweden and Norway have their own version of rice pudding. In Sweden it is called Ris à la Malta and in Norway – Riskrem.
Do you want to know the cool tradition about Risalamande?
Danes love to make 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 serving glasses.
Whoever finds the almond is a winner and might get a small gift. Usually, it’s a marzipan pig.
Are you interested to make Risalamande yet?
I hope so, my friend! Because it’s easy to make and be sure, everyone will love it.
How To Make Risalamande
1. Cooke 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 absorbs all water and is soft.
Remove from the heat, stir in chopped almonds and let the rice cool completely.
2. Prepare the cherry sauce.
In a small sauce pan combine frozen cherries, sugar and water. In a separate 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.
3. Beat the cream.
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 room temperature Risalamande among serving glasses and drizzle with a warm flavorful cherry sauce!
Oh, and don’t forget to put a whole almond inside of one of the glasses. Your guests and family will be delighted to find it!
More traditional holiday desserts…Dutch Christmas Log – easy and incredibly yummy puff pastry recipe with almond paste Stollen – traditional German cake with marzipan and dried fruits Joulutorttu – classic Finnish Christmas cookies with prune jam Viennese Cookies – beautiful and easy 5-ingredient cookie recipe perfect for Christmas gift swap |
Risalamande Video
Risalamande (Danish Rice Pudding)
Ingredients
- 1/2 c Arborio rice
- 1/4 c water
- 2 c milk
- 1 tsp vanilla extract
- 1 tbsp sugar
- 1/4 tsp salt
- 3/4 c almonds chopped
- 1 almond whole
- 1 c heavy cream
- 2 tbsp powdered sugar
- 6 tsp sliced almonds optional
For the cherry sauce
- 15 oz frozen cherries
- 3 tbsp sugar
- 1/2 c water
- 2 tsp corn starch
- 2 tsp lemon juice
Instructions
- 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 absorbs all water and is soft, about 30 minutes. Remove rice from the heat, stir in chopped almonds and let the rice cool completely.
- In a large bowl, combine heavy cream and powdered sugar. Using an electric mixer, beat the heavy cream on a medium speed until stiff peaks. Fold whipped cream into the cooled rice and almond mixture.
For the cherry sauce
- In a small sauce pan combine frozen cherries, sugar and water.
- In a separate 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)
To serve
- This step is optional - Place 1 whole almond in one of the serving glasses. (Whoever finds the almond, wins a small prize, usually it's a marzipan pig).
- Spoon a few tablespoons of Risalamande into each serving glass. Drizzle with cherry sauce and sprinkle with some chopped or sliced almonds.
Video
Notes
Nutrition
If you make Risalamande 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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Kandice says
Okay. I made it…..it’s amazing. It’s literally so much better than I expected. Especially since I thought it may not be sweet enough—it’s plentyyy sweet! I don’t like fruit syrups but the cherry glaze was also amazing (and SO easy). My husband from Denmark was shocked I got it so right on my first try and he thinks I was slaving away all day but I wasn’t. Like, literally, everyone needs to make this. I’m going to make this all the time—THANK YOU!! <3
Iryna says
Kandice, I woke this morning, read your first comment and rushed to the computer to answer it. But then I saw the second comment…I’m relieved that your Risalamande turned out just the way it should be. Sorry for the confusion in the post, I’ve already edited it to make the instructions more clear.
Thank you for your lovely comment and 5 star rating! I’m so happy you and your husband enjoyed this delicious dessert:)
Kandice says
I’m cooking this now. You say there is regular sugar and powdered sugar but in the instructions I don’t see clarification of when to use which—so I guess I will wing it. Also it doesn’t mention cherry sauce should be traditionally hot served on cold rice pudding. How would someone not Danish know this. If I served it with cold sauce to my husband he’d send it back and it’s ruined (Can’t undo mixing the sauce and rice at that point). My rice has been cooking 30 minutes and still hasn’t fully absorbed ….it would be nice to know when the fire is too hot. If the milk starts foaming does that mean too hot or is that just right as long as it doesn’t boil over? I lowered the fire to prevent the foaming I think that’s why it’s taking longer
Emily Meyer says
Mmm this looks amazing! I love rice pudding and this recipe is extra special. I love the idea of stirring in nuts.
Iryna says
Thanks Emily!
Courtney says
I abosultely LOVE almonds and cherries together – delicious desert!
Iryna says
Thanks Courtney! Cherries and almonds are a great combo indeed.
georgie says
this loks gorgeosu I love rice pudding!
Shanika says
Wow, this rice pudding looks and sounds delicious! I love the addition of cherries!
Iryna says
Thank you Shanika!
Annissa says
What a stunning dessert. I have always loved the flavors of cherry and almond together. That cherry juice dripping down is calling my name.
Iryna says
Thank you Annissa!
Kelly Anthony says
This is such a beautiful dessert! I love rice pudding!
Iryna says
Thank you Kelly!
Traci says
I’ve always been a fan of rice pudding and I definitely need to try this recipe. So fun and simple…just pinned!
Iryna says
Thanks Traci!
Edyta at Innocent Delight says
What a beautiful dessert! I take anything European and this dessert loos epic!
Iryna says
Thank you Edyta!
Luci says
Looks totally delicious, never heard of a Danish rice pudding. I will have to this a try soon.
Iryna says
Thanks Luci!
Lisa Bryan says
I’ve never heard of this, but I’m sure glad I have now. It looks delicious!
Iryna says
Thank you:)
julia says
Christmas tree already up? Wow, thats early! I thought I put mine early in the first week of december. The pudding looks amazing! So beautiful, festive, and delicious!
Iryna says
In my family we always put our Christmas tree up right before Christmas. Maybe we should change the tradition and put in earlier, it definitely feels like winter these days:) Thanks for your comment Julia!
Elizabeth says
I love this! One side of my family comes from Denmark, so I would have this at my grandparent’s house around the holidays without actually knowing what it’s called. Soooo delicious!
Iryna says
Thanks Elizabeth! I’m glad that you had a chance to try this amazing Christmas treat.
Kulia says
Super!
Iryna says
Thank you:)