Risalamande (Danish Rice Pudding)
Recipe Video Above. This Danish Rice Pudding (Risalamande) is a traditional Christmas dessert from Denmark. This creamy rice pudding is sure to become a beautiful and scrumptious addition to your festive holiday table.
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)
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.
*If you wish to thicken your cherry sauce even more, dissolve additional ½ teaspoon of corn starch in ½ teaspoon of cherry sauce and add it back into the pot with the sauce.
Recipe is adapted from:
---Nutritional Information should be considered an estimate---
- Risalamande - 3 gode opskrifter
Den perfekte ris a la mande
Serving: 4tbsp | Calories: 315kcal | Carbohydrates: 39.3g | Protein: 7.3g | Fat: 15.4g | Saturated Fat: 6.2g | Cholesterol: 34mg | Sodium: 146mg | Potassium: 252mg | Fiber: 3.1g | Sugar: 21.3g | Calcium: 120mg | Iron: 1.1mg