Risalemande - Danish Rice Pudding With Cream & Almonds

4
Servings
35m
Prep Time
55m
Cook Time
1h 30m
Ready In


"Risengrød, or rice pudding, has been a beloved dish in Denmark for centuries, a dish enjoyed by rich and poor alike. But in the 1800’s there came a point when the upper-crusted bourgeoise wanted to distinguish themselves from the poorer, working classes and that distinction included food. But the bourgeoise weren’t about to give up their beloved Risengrød. Yet to eat the common food of the poor farmers wouldn’t do either. But a solution was found: They would add some luxurious items like whipped cream and almonds and then give it a new name, a French name, of course, riz à l’amande, to give it an air of elegance. And, they would serve it with a warm cherry sauce on top. Risalamande has remained the most popular Danish Christmas dessert, served every Christmas Eve following dinner."

Original recipe yields 4 servings
OK
  • FOR RICE PUDDING
  • FOR RISALEMANDE
  • FOR WARM CHERRY SAUCE

Nutritional

  • Serving Size: 1 (606.2 g)
  • Calories 874.2
  • Total Fat - 45 g
  • Saturated Fat - 21.7 g
  • Cholesterol - 118.5 mg
  • Sodium - 427.5 mg
  • Total Carbohydrate - 104.3 g
  • Dietary Fiber - 5.1 g
  • Sugars - 51.2 g
  • Protein - 16.5 g
  • Calcium - 445.2 mg
  • Iron - 2.9 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.2 mg

TO MAKE THE PUDDING


Step 1

Place the rice and water in a saucepan. Bring to a boil and let boil for about 2 minutes. Add the milk and stir while bringing back to a boil. Scrape the vanilla from the pods into the pan, and also throw in the scraped pods. Stir to combine. Bring back up to a simmer, cover, and let cook for 35 minutes, stirring occasionally. Be careful to stir, so it doesn't stick and burn.

Step 2

Remove the vanilla bean pods and let the pudding cool completely before the next step. You can prepare the pudding the day before, but be sure to refrigerate it.

TO MAKE THE RISALEMANDE


Step 3

Place the almonds in a glass bowl. Boil some water and pour over the almonds. One by one, squeeze the almonds to remove the "peel". Coarsly chop the almonds and stir into the rice pudding.

Step 4

With an electric mixer, beat the heavy cream until it is whipped cream. Gently fold the whipped cream into the rice pudding, making sure it is well incorporated. Refrigerate the finished pudding.

TO MAKE THE WARM CHERRY SAUCE


Step 5

Place the cherries and the syrup or water in a small saucepan along with the sugar, butter and lemon juice. Bring to a boil. If using fresh or frozen cherries, reduce the heat and simmer for another 3 minutes. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute. Remove from heat and stir in the almond extract.

Tips & Variations


No special items needed.

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