Danish Rice Pudding (Risengrod) & (Risalmande) Traditional Christmas Pudding
April 18, 2017
"The Danish rice pudding is very traditional and famous throughout Denmark. In Denmark, they call it "Risengrod" where it is mostly served in the month of December and especially around Christmas. In many families a large batch of Risengrod is made the 23rd of December where some of it is eaten for dinner and the rest is saved for the 24th. On the day of Christmas Eve the Risengrod is mixed with vanilla, whipped cream and almonds and it's served as the famous and very delicious Christmas desert "Risalamande" which is served with cherry sauce (Recipe for Risalmande given here). source: Kim Nielsen"
- FOR CINNAMON SUGAR
- Below are the ingredients you would need to make "Risalmande" if you prefer to turn it into the Christmas desert as described in Description section (Introduction) of this recipe
- FOR CHERRY SAUCE RISALMANDE
- Serving Size: 1 (895.2 g)
- Calories 1285.7
- Total Fat - 63.3 g
- Saturated Fat - 21.6 g
- Cholesterol - 110.8 mg
- Sodium - 1155.2 mg
- Total Carbohydrate - 139.3 g
- Dietary Fiber - 7.7 g
- Sugars - 109.1 g
- Protein - 19.9 g
- Calcium - 485.8 mg
- Iron - 2.9 mg
- Vitamin C - 76.3 mg
- Thiamin - 0.4 mg
Pour the water and the rice in a large sauce pan. Add salt, heat it up and let it boil for about 2 minutes.
Pour the milk into the sauce pan and boil it while stirring.
Let the rice pudding boil lightly for about 35 minutes under a lid. Remember to stir in the pudding regularly so that the rice doesn't burn to the bottom of the sauce pan (as it has a tendency to do so, therefore stir regularly).
Make some cinnamon sugar by mixing the sugar and cinnamon in a small bowl.
Serve the rice pudding with a tablespoon of butter and the cinnamon sugar.
FOR THE RISALMANDE METHOD
NOTE 1: If you are making "Risalmande", scrape the inside of each bean and add the empty shell into the rice pudding while boiling.
When the pudding is done cooking remove the vanilla beans.
Let it cool in the fridge before proceeding to make the Risalmande. (You can make this rice pudding a day in advance for ease.)
Boil some water and pour it into a small heat resistant bowl.
Add the almonds and let them soak in the hot water for about 5 minutes.
One-by-one take the almonds up and press them between two fingers so that the peel separates from the almond.
Coarsely chop the almonds and mix them with the cooled rice pudding.
If you made the method for the Risengrod (traditional rice pudding) and didn't add the vanilla beans, then add the vanilla of the beans to the pudding at this point. This is done by slicing open the vanilla beans and scrape out the seed using a knife. Mix the vanilla with 2 tablespoons sugar, add it to the cold rice pudding and mix well.
In a separate bowl, beat the heavy cream into a whipped cream with soft peaks.
Gently fold the whipped cream with the rice pudding.
The Risalmande is now done. Place it into the fridge until it's time to serve.
Serve the Risalmande with some warm cherry sauce.
Risalmande Tip: If you want to play the traditional Danish almond-game (mandelgave), leave a whole almond without the peel in the Risalmande - whoever gets the whole almond wins a small prize.
TO MAKE THE CHERRY SAUCE
You can make the cherry sauce the day before as well and just reheat it in the pot, or make it right before serving.
If using fresh cherries, set some time aside to pit the cherries, as it can be a little time consuming unless you buy them frozen or brined.
Bring the cherries, sugar and flaked pods and beans to a simmer for about 15 min.
Dissolve the cornstarch in enough water to make a thin paste and slowly add it to the cherry sauce. Stir constantly until it thickens. Remove the vanilla pod.
Serve the cherry sauce over the Risalamande.
Tips & Variations
No special items needed.