Risalamande is an indispensable part of a Danish Christmas and a dessert that many people love. This creamy rice dessert with almonds and cherry sauce brings cosiness and tradition to the table, but it is also perfect as a festive finish to a winter meal outside the Christmas season.
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Estimated reading time: 4 minutes
Table of Contents
Where does the dish come from?
The name sounds French and comes from “riz à l’amande”, which means rice with almond. But the dish itself is Danish: it originated in Denmark in the late 1800s and quickly became a popular dessert, especially around Christmas. It became a luxurious alternative to the plainer rice pudding, since ingredients such as vanilla, cream and almonds were expensive and exclusive at the time.
What variations of risalamande can you make?
Although the classic recipe is a favourite, there are many ways to vary risalamande to suit different tastes and dietary needs.
Vegan risalamande
- Plant-based milk: Use oat milk or almond milk instead of cow’s milk.
- Vegan whipped cream: Replace the whipping cream with coconut whipped cream or soy whipped cream.
- Sweetener: Use agave syrup or maple syrup as the sweetener.
Gluten-free version
- Choice of rice: Rice is naturally gluten-free, so risalamande is gluten-free as long as the cherry sauce is too.
- Additions: Avoid additions that contain gluten, and use pure, natural ingredients.
Flavour variations
- Citrus twist: Add grated zest from organic Danish lemons or oranges for a fresh flavour.
- Spices: Try a touch of cinnamon or cardamom for extra warmth.
- Fruit: Add chopped dried fruit such as apricots or cranberries for sweetness and texture.
I recommend this sweet cherry liqueur with our risalamande
I think the deep flavour of cherry is the perfect partner for the creamy dessert. I can warmly recommend Winterspring Kirsebærlikør 50 cl (a cherry liqueur) – enjoy!
Try adding a little grated lemon zest to the rice pudding once it has finished cooking and cooled. The fresh citrus note balances the sweetness and gives the dessert an extra dimension.
Tips and tricks from the author: Morten Jensen
How do you get the right consistency?
The perfect risalamande is creamy and light. Here are some tips for achieving the ideal consistency:
- Cooking the rice pudding: Cook the rice pudding over a low heat and stir regularly to stop it from sticking and burning.
- Cooling: Let the rice pudding cool completely before you mix it with the whipped cream. This prevents the cream from melting and making the dessert runny.
- Whipping the cream: Whip the cream to soft peaks. Over-whipping can make the cream grainy.
- Fold gently: Fold the whipped cream gently into the rice pudding to keep it light and airy.
What do you serve with risalamande?
The accompaniment for risalamande can vary, but classically it is served with warm cherry sauce. Here are some alternatives:
- Homemade cherry sauce: Make your own sauce with Danish cherries for freshness.
- Other fruit sauces: Try raspberry or strawberry sauce for a new taste experience.
- Chocolate sauce: For chocolate lovers, a dark chocolate sauce can be a delicious twist.
- Fresh berries: Garnish with fresh Danish berries such as blueberries or blackberries for extra colour and flavour.
Conclusion
Risalamande is a dessert that connects people with Danish traditions and brings cosiness to the cold months. Whether it is served on Christmas Eve or as a sweet finish to a winter meal, its versatility and the scope for variations help keep the dish relevant and loved. Try the different variations and find your own favourite, so that you can share this lovely dessert with the people you love.
FAQ
The pudding must be completely cold before the cream goes in, otherwise the whipped cream melts and the risalamande turns runny. Chill it, covered, in the fridge for at least 4 hours, preferably overnight. That is why it is a good idea to make it the day before.
Cold rice pudding sets firm. Loosen it with a spoon before you fold in ½ l of whipping cream, lightly whipped. If it is still too firm, stir in a splash of cold milk.
No. The rice pudding is cooked in a pot over a low heat for about 40 minutes, and you need to stir regularly. Milk-based rice pudding in the air fryer boils over easily and burns on. The risalamande itself is a cold dessert.
Recipe
Risalamande
Cooking Guide
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Shopping list
Ingredients
- 1 liter whole milk
- 180 g pudding rice
- 1 pcs Madagascar vanilla pod
- 50 g sugar
- 50 g blanched almonds
- 5 dl whipping cream
- 1 pcs whole almond (for the almond gift)
- 4 dl cherry sauce (for serving)
How to make it
- Split 1 pcs Madagascar vanilla pod lengthways and scrape out the seeds.
- Put 1 liter whole milk, 180 g pudding rice, the vanilla seeds and the empty vanilla pod in a pot.
- Bring to the boil, stirring, and let it simmer over a low heat for about 40 minutes, until the rice is tender.
- Stir regularly.
- Remove the vanilla pod, leave the rice pudding to steam off for 20–30 minutes, then chill it, covered, in the fridge for at least 4 hours – preferably overnight.
- Loosen the cold rice pudding with a mixing spoon, then stir in 50 g sugar and 50 g blanched almonds, coarsely chopped.
- Lightly whip 5 dl whipping cream and gently fold it into the rice pudding.
- Hide 1 pcs whole almond in the risalamande.
- Serve with 4 dl cherry sauce, gently warmed.
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Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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