Risalamande (Danish rice pudding)

Name: Risalamande (Danish rice pudding)
Cook time: 90 min
Total time: 90 min
Yield: 6 servings
Cuisine: Scandinavian
Ingredients: 180g Pudding Rice; 1 l Whole Milk; 1/4 tsp Salt, fine; 400ml Heavy Cream; 75g Granulated Sugar; 1 Vanilla Beans, seeds scraped; 75g Blanched Almonds, finely chopped; 1 Blanched Almonds, whole (for mandelgave); 350g Pitted Sour Cherries; 300ml Cherry Juice; 75g Granulated Sugar; 1 tsp Vanilla Sugar; 1 tbsp Cornstarch, for slurry; 2 tbsp Water, cold, for slurry; 1 tbsp Lemon Juice

Risalamande is a silky Danish rice pudding dressed up with whipped cream, vanilla and crunchy chopped almonds, traditionally served chilled with a warm, fruity cherry sauce. It’s comfortingly creamy, subtly sweet and fragrant from real vanilla, while the tart cherry compote cuts through with bright flavor—perfect for a festive finish or cozy dessert.

Risalamande is a silky Danish rice pudding dressed up with whipped cream, vanilla and crunchy chopped almonds, traditionally serve... Show more

Traditional Scandinavian Recipe

Health Grade

D- · Occasional

Time

1 hr30 min

Price

1,00 €

Calories

692 kcal

vegetarian

easy

meal prep

gluten free

Method

Cook the rice

In a medium saucepan, combine 180 g of the pudding rice, 1 l of the whole milk, and 0.3 tsp of the fine salt. Bring it just to a boil over medium heat, then lower the heat and simmer gently, stirring often so the milk does not catch on the bottom, for 30 minutes or until the rice is soft and the porridge is thick and creamy.

Make cherry sauce

In a saucepan, combine the pitted sour cherries, 300 ml of the cherry juice, 75 g of the granulated sugar, and 1 tsp of the vanilla sugar. Bring it to a simmer and cook for 5 minutes until the cherries soften. Stir the cornstarch with 2 tbsp of the cold water to make a smooth slurry, then pour it in while stirring and cook for 1 minute more until the sauce turns glossy and lightly thickened. Finish with 1 tbsp of the lemon juice, then let the sauce cool.

Chill the porridge

Scrape the cooked rice into a wide bowl or shallow dish, spread it out a little, and refrigerate it until completely cold, about 30 minutes. Stir it once halfway through if you want it to cool evenly.

Chop the almonds

Finely chop 75 g of the blanched almonds, and keep 1 whole almond aside for the mandelgave.

Whip the cream

In a large bowl, whip the heavy cream with the remaining 75 g of granulated sugar and the seeds scraped from the vanilla bean until soft peaks form.

Fold and serve

Gently fold the cold rice porridge into the whipped cream until the risalamande is pale, airy, and evenly combined. Fold in the chopped almonds, then hide the whole almond in the pudding for the mandelgave. Spoon the dessert into serving bowls, top with the cherry sauce, and serve chilled.