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Risalamande (Danish Rice Pudding) – A Creamy Traditional Danish Dessert

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Risalamande is a traditional Danish Christmas dessert made with creamy rice pudding, fluffy vanilla whipped cream, and chopped almonds. Served with warm cherry sauce, this rich and comforting dessert is a festive holiday favorite.

Ingredients

  • 1 cup arborio rice
  • 1 1/4 cup water
  • 4 cups milk
  • 1/4 teaspoon salt
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons sugar
  • 4 ounces chopped blanched almonds
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 2 teaspoons vanilla bean paste (recommended for best flavor; can substitute pure vanilla extract)
  • 1/2 teaspoon quality almond extract
  • Warm cherry sauce, for serving
  • Sprigs of fresh mint, for garnish (optional)

Instructions

  1. Combine the arborio rice, water, salt, lemon zest, and 2 tablespoons sugar in a medium-sized stockpot. Bring to a boil and cook for 3 minutes.
  2. Add the milk and bring the mixture back to a boil. Reduce the heat to low, cover, and simmer for 30–35 minutes, stirring occasionally. Stir more frequently during the final 10 minutes to prevent the rice from scorching.
  3. Stir the chopped blanched almonds into the cooked rice pudding. Allow the pudding to cool, then cover and refrigerate for several hours or overnight until thoroughly chilled.
  4. In a large mixing bowl, beat the heavy whipping cream until it begins to thicken. Add the remaining 1/4 cup sugar, vanilla bean paste, and almond extract. Continue beating until stiff peaks form, taking care not to overbeat.
  5. Stir the chilled rice pudding to loosen its texture. Gently fold in the whipped cream mixture until evenly incorporated, breaking up any clumps of rice as needed.
  6. Allow the Risalamande to come to room temperature before serving. Spoon into individual dessert bowls and top with warm cherry sauce. Garnish with fresh mint sprigs if desired.

Notes

  • For the best flavor, use vanilla bean paste, although pure vanilla extract works as a substitute.
  • Prepare the rice pudding a day in advance and refrigerate overnight for convenience.
  • The chilled rice pudding may become very stiff. Stir thoroughly to loosen it before folding in the whipped cream.
  • Be careful not to overbeat the whipping cream, as it can become grainy.
  • Serve with warm cherry sauce for the traditional Danish presentation.
  • For a traditional Danish Christmas custom, hide one whole blanched almond in the pudding before serving. Whoever finds it receives a small prize.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the cherry sauce separate and warm it before serving.
  • Preparation time does not include the several hours of chilling required for the rice pudding.

Nutrition

Find it online: https://yumfamilyrecipes.com/risalamande/