Risalamande | Danish Rice Dessert | Christmas Dessert

Risalamande | Danish Rice Dessert | Christmas Dessert

Risalamande, a traditional Danish Christmas Dessert. A rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds. It is served cold with either warm or cold cherry sauce.

Course Dessert

Cuisine Danish cuisine, Icelandic Cuisine, Nordic Cuisine

Keyword Christmas Dessert, Easy dessert with rice, Rice dessert, Rice pudding, Traditional christmas dessert

Prep Time 10

Cook Time 20

Servings people

Calories

Ingredients

For the Rice pudding

½ cup short grain rice
1 Litre full fat milk
1 pod vanilla

For serving Risalamande (Makes 4-5 serving)

20 nos almonds blanched
125 ml heavy cream
2-3 tablespoon sugar
Cherry sauce/I have used strawberry sauce

For the Sauce

10 nos Strawberries/Pitted cherries
4 tablespoon sugar
2 nos clove
1 no cinnamon stick

Instructions

Let us make the Rice Pudding first.

Wash the rice once or twice. Take it in a heavy bottom pan, add milk to it and let it cook in a medium flame until rice cooks well.
While the rice is cooking, cut open the vanilla pod, scrape the seeds and add to it. You can also add the scrapped pods to it, this will give a nice aroma to the pudding.
Cover and cook, this will speed up the process. Keep stirring often, as the rice might stick to the bottom and burn.
Once the rice turns soft. Take it off the flame. It will be like a thick porridge, this will thicken even more as it cools. Refrigerate until serve

To make the cherry/strawberry sauce

I didnt have cherries, so made a strawberry sauce. Add 10 strawberries and 4 tablespoon sugar along with 2 cloves, and a cinnamon stick to a sauce pan.
Let it cook in its own juices for 10-12 minutes, once the berries/cherries lose their shape and turn all mushy, take it off the stove.

Blanching the almonds.

I usually soak the almonds for 4-5 hours and then remove the peel. If making in a hurry, add almonds to boiling water, take it off the stove. Let it sit for 2 minutes. Drain the almonds, rinse it once with cold water, they can be easily skinned.

To serve Risalamande

Chop the blanced almonds roughly. Whip the cream and add it to the pudding, along with sugar and almonds. Serve thepudding in individual bowls topped with more almonds and warm cherry sauce.