Danish Almond Rice Pudding — Risalamande
Danish Christmas classic, cold rice pudding folded with whipped cream, almonds, and vanilla, served with warm cherry sauce and one hidden whole almond for luck.
Scandinavian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Split vanilla pod quarter, scrape seeds. Roughly chop 20g blanched almonds. Measure all ingredients. Chill a bowl and beaters for whipping cream.
Boil
Combine 40g rice and 62ml water in a small heavy-bottomed saucepan. Bring to a boil, cover, reduce heat to low, simmer 8 minutes until water absorbs completely.
Simmer 1
Add 175ml milk, pinch of salt, vanilla pod quarter, and seeds. Bring to a simmer over low heat, stir often 30–35 minutes until rice is very soft and pudding thickens to loose creamy consistency. Stir in 15g caster sugar until dissolved, remove vanilla pod.
Simmer 2
Meanwhile, combine 62g cherries, 12g sugar, and 20ml water in a small pan. Simmer 5 minutes until cherries soften and release juices. Whisk 0.5 tsp cornflour with remaining 5ml water; whisk into cherries, cook 2 minutes until glossy. Cool, then chill.
Toast
Spread chopped almonds on a dry tray. Toast at 180°C for 5 minutes until fragrant and pale gold. Cool completely. Transfer rice pudding to a bowl, press cling film on surface, chill at least 4 hours until completely cold and thick.
Build
Whip 75ml chilled cream with 1.5 tsp icing sugar to soft peaks. Fold whipped cream into cold rice pudding in three gentle additions using a spatula. Fold in toasted almonds. Hide 1 whole almond deep in the mixture.
Finish and plate
Warm cherry sauce gently in a pan 2 minutes until steaming. Spoon risalamande into 2 shallow bowls or one serving dish. Pour warm sauce generously over cold pudding and serve immediately for the hot-cold contrast.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.