Name: Risalamande - The Traditional Danish Rice Pudding recipe by Tikuli Dogra at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: For the rice pudding or Risengrød :; Short Grain White Rice - 1 cup ( I used broken basmati rice but you can use sushi rice or pudding rice too); Water - 1/2 cup; Whole Full Cream Milk - 1 litre; Sugar - 2-3 Tablespoon ( You can use Vanilla Sugar or Cinnamon sugar too); To make Risalamande :; Vanilla Beans - 1-2 ( I used 1 teaspoon pure Vanilla Extract); Almonds (Blanched) - 100 gms (Roughly Chopped and 1 whole); Whipped Cream - 1 1/2 Cups; For Cherry Sauce :; Frozen or Fresh Sweet Cherries - 2 Cups (Stems and pits removed); Water - 1/2 cup; Granulated Sugar - 1/2 Cup; Lemon Juice - 1 tablespoon; 1 tablespoons of corn starch mixed with 2 tablespoons of cold water; Pure Vanilla extract - 1 teaspoon (Optional)

ABOUT Risalamande - The Traditional Danish Rice Pudding RECIPE

Risalamande gets its name after the French ris à l’amande which typically means Rice and Almonds, the two main ingredients of this dessert. A day before Christmas Danish families prepare risengrød or the rice pudding and then on the eve of the Christmas day the leftover pudding is used as Risalamande by adding whipped cream, vanilla and almonds. Apart from Denmark and it is also prepared in most of the Nordic and European countries. Delicately sweet and creamy, this pudding is served with warm cherry sauce as topping. There is also a tradition of leaving one whole almond in the dish and whoever finds it gets a special prize. Now, that's what I call absolutely delicious fun food.

Ingredients Serving: 4

For the rice pudding or Risengrød :
Short Grain White Rice - 1 cup ( I used broken basmati rice but you can use sushi rice or pudding rice too)
Water - 1/2 cup
Whole Full Cream Milk - 1 litre
Sugar - 2-3 Tablespoon ( You can use Vanilla Sugar or Cinnamon sugar too)
To make Risalamande :
Vanilla Beans - 1-2 ( I used 1 teaspoon pure Vanilla Extract)
Almonds (Blanched) - 100 gms (Roughly Chopped and 1 whole)
Whipped Cream - 1 1/2 Cups
For Cherry Sauce :
Frozen or Fresh Sweet Cherries - 2 Cups (Stems and pits removed)
Water - 1/2 cup
Granulated Sugar - 1/2 Cup
Lemon Juice - 1 tablespoon
1 tablespoons of corn starch mixed with 2 tablespoons of cold water
Pure Vanilla extract - 1 teaspoon (Optional)

Instructions

Rice Pudding for Risalamande :
The traditional Risengrød or the rice pudding usually has salt and doesn't have whipped cream, almonds and vanilla so when making for rasalamande we omit the salt and add the three other ingredients.
Pour water and rice in a medium heavy bottom pot, cover the lid and let it boil for a 2-3 minutes.
Now add the milk and let it come to a boil while stirring continuously.
Split the vanilla beans lengthwise and scrape out the seeds.
Add the vanilla from the beans and also the empty beans to the milk and let it simmer for 40-45 minutes or until the pudding is well cooked.
If using the Vanilla extract instead of beans stir it in the pudding after it is prepared and chilled completely.
The rice has a tendency to stick to the pot and burn so stirring constant stirring is essential. Keep the flame low.
Once the rice is cooked properly add the sugar and stir. It will make the mixture a little watery but don't worry as we will simmer it some more. You can use plain white sugar or cinnamon sugar as per your taste.
Cover the pudding with lid for the last 15 min and keep the flame very low or the pudding will burn.
Turn off the stove and remove the vanilla beans from the pudding.
Let it come to room temperature and then transfer it into a serving dish or tupperware box and refrigerate overnight or until it is chilled.
Once the pudding is chilled take it out and break it up with a spoon.
To blanch the Almonds - In a bowl take the almonds and pour hot water over them. Let them soak for 5-10 minutes.
Take the almonds one by one and press between the two fingers so that the skin separates from the nuts.
Coarsely chop them and mix in the chilled pudding. Add vanilla extract now if you are not using the vanilla beans.
In a bowl take the whipping cream and sugar and beat with a hand mixer till you achieve peaks.
Add half of the cream in the pudding and stir well. Fold in rest of the whipped cream in small amounts till a creamy texture is achieved.
Keep the pudding aside in the fridge.
The pudding is low on sweetness as we will add the gorgeous sweetness of cherry sauce on it.
Now to make Cherry Sauce :
The cherry sauce is an important element of this dish. Be generous with its quantity.
In a medium saucepan add washed, pitted cherries, sugar,and water. Keep it on a medium heat. You can add a vanilla if desired but I don't as it masks the taste of the cherries.
Let the mixture simmer till the cherries are tender.
Stir in the lemon juice.
Remove any froth that comes on the top.
Combine the corn starch in cold water and whisk it properly. Add to the sauce and stir.
Bring the sauce to a boil and remove the vanilla bean if using.
Simmer till the sauce is thick enough to cover the back of a metal spoon.
Remove from heat and it is ready to serve with the rice pudding.
Add a little pudding in a bowl/ short glass/ ice cream goblet and top it up with generous amount of Fresh warm cherry sauce before serving.
You can sprinkle some almond shavings as garnish.
Don't forget the hide the whole almond in one of the servings of in the main pudding bowl just for fun.
Enjoy the rich, creamy pudding with the warm cherry sauce on the side.
You can layer the puddings like I did or let your guests pour the cherry sauce over their pudding as per their liking.

Similar Recipes