Risalamande (Danish rice pudding)

Name: Risalamande (Danish rice pudding)
Cook time: 185 min
Total time: 185 min
Yield: 6 servings
Cuisine: Scandinavian
Ingredients: 200g Short-Grain Pudding Rice, risengrød (Danish); 1 l Whole Milk; 1/4 tsp Salt, fine; 75g Granulated Sugar; 1 Vanilla Beans, seeds (scraped); 100g Blanched Almonds, finely chopped; 1 Blanched Almonds, whole (for tradition); 500ml Heavy Cream, whipped to soft peaks; 1 jars of Pitted Sour Cherries in Syrup, include syrup/juice; 2 1/2 tbsp Granulated Sugar; 2 tsp Cornstarch, for slurry; 2 tbsp Water, cold (for slurry)

Risalamande is a luxuriously creamy Danish rice pudding flavored with vanilla and studded with crunchy blanched almonds, traditionally served chilled and topped with a warm sour cherry sauce. Velvety rice cooked in milk is folded with softly whipped cream for a light, indulgent texture, while the bright cherry compote adds a sweet-tart contrast that makes every spoonful festive and comforting.

Risalamande is a luxuriously creamy Danish rice pudding flavored with vanilla and studded with crunchy blanched almonds, tradition... Show more

Traditional Scandinavian Recipe

Health Grade

D · Occasional

Time

3 hrs

Price

1,28 €

Calories

725 kcal

vegetarian

meal prep

gluten free

kid friendly

Method

Prep almonds and vanilla

Finely chop 100 g of the blanched almonds and set 1 almond aside whole for the traditional lucky almond. Split the vanilla bean lengthwise, scrape the seeds into the granulated sugar, and rub them together with your fingertips until the seeds are evenly distributed. Keep the empty pod too—you can simmer it with the porridge for extra flavor.

Cook the porridge

Place the short-grain pudding rice, whole milk, salt, and the empty vanilla pod in a heavy-bottomed pot. Bring it just up to a gentle simmer over medium heat, stirring often so the rice does not catch on the bottom. Lower the heat and cook very gently for 35–40 minutes, stirring every few minutes and more frequently toward the end, until the rice is completely tender and the porridge is thick, creamy, and softly mounded on the spoon.

Chill the porridge

Remove and discard the vanilla pod. Transfer the hot porridge to a wide bowl or shallow dish so it cools faster, then press plastic wrap or parchment directly onto the surface to prevent a skin from forming. Let it cool until it stops steaming, then refrigerate for at least 2 hours, until completely cold.

Fold in the cream

Whip the heavy cream to soft peaks if it is not already whipped. Put the cold porridge in a large bowl and stir it well to loosen it until smooth and creamy again, then mix in the vanilla sugar and the chopped almonds. Fold in the whipped cream in 2 or 3 additions, keeping the mixture light and airy, and hide the whole almond somewhere in the finished risalamande if you want to keep the tradition.

Cook the cherry sauce

Pour the pitted sour cherries in syrup, including all the syrup, into a small saucepan and stir in the remaining sugar. Bring to a gentle simmer and cook for 3–5 minutes. In a small bowl, whisk the cornstarch with the cold water until smooth, then stir the slurry into the cherries and simmer for 1–2 minutes, until the sauce turns glossy and lightly thickened.

Serve the risalamande

Spoon the risalamande into a serving bowl or individual dishes and ladle the warm cherry sauce over the top, or serve the sauce alongside so everyone can add their own. Serve the dessert cold with the sauce warm for the classic contrast.