Risalamande is the Danes’ favorite dessert for Christmas Eve, but with its French sounding name, it’s obvious to ask where Risalamande originated? The answer is Denmark. Risalamande is a pure Danish invention – and we love it! The combination of delicious creamy rise with crunchy chopped almonds and warm cherry sauce on top, is absolutely divine. This classic recipe ensures a perfect Risalamande for Christmas Eve and the best part is that it can easily be made the day before. Enjoy!
Recipe
You will need:
• 90 g porridge rice
• 6 cups milk
• 1 pinch of salt
• 2 dl whipping cream
• 50g slipped almonds
• 2 tbsp. sugar
• 1 piece. vanilla pod
How to:
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Bring the milk to a boil in a thick-bottomed saucepan and add the porridge rice.
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Scrape the grains from the vanilla bar and put both grains and bar down to the milk and rice. Stir until the milk begins to boil again.
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Turn down the heat and allow the rice to cook for about 45 minutes under a lid. Stir occasionally so that the rice pudding does not burn. Taste with a pinch of salt when the rice pudding is done and allow it to cool completely.
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Whip the cream into light whipped cream and mix with the cold rice porridge. Add the sugar and the chopped almonds.
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Serve cold with warm cherry sauce.
Tip!
In Denmark it’s a tradition to ad one whole almond into the Risalamande and the person who get’s the almond receives a gift. A really fun game that adds a bit of excitement to the dinner.
