Table of Contents

Danish Christmas Rice Pudding With Almonds and Warm Cherry Sauce (Risalamande)

Christmas Eve at my grandmother’s house was always a flurry of excitement. The scent of pine needles mingled with the warm, sweet aroma of rice pudding simmering on the stove. We children would eagerly await the moment Risalamande was served, each spoonful a delicious gamble, hoping to be the lucky one to find the hidden almond and claim the coveted prize – usually a marzipan pig or a small box of chocolates. That anticipation, the creamy sweetness, and the tart cherry sauce are quintessential Christmas memories I cherish.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Yield: 4 servings
Dietary Type: Vegetarian

Ingredients

Rice Pudding:

4 cups full-fat milk
1/3 cup short-grained white rice (65 g)
1/2 vanilla pod (reserve the other half for the sauce)
1 cup whipping cream
3 tablespoons granulated sugar
1/3 cup almond paste (or use almond flakes or finely chopped almonds)
1 whole almond (more if you have several children present)

Cherry Sauce:

1 1/2 cups frozen pitted cherries (about 185 g)
1/2 tablespoon lemon juice
3 tablespoons sugar
1/2 vanilla pod
1 1/2 cups water
2 tablespoons cold water
1 tablespoon potato starch (corn starch can be substituted)
Fresh mint leaves (optional for garnish)

Equipment Needed

Heavy-bottomed saucepan
Medium saucepan
Whisk
Mixing bowl

Instructions

Begin by preparing the rice pudding. Split half of the vanilla pod lengthwise. With the back of your knife, carefully scrape out the seeds.
In a heavy-bottomed pan, combine the milk and the vanilla pod (both seeds and pod). Bring to a boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low. Gradually add the rice, stirring constantly with a whisk or wooden spoon to prevent sticking.
Increase the heat slightly and bring the mixture to a simmer again, stirring continuously.
Once simmering, reduce the heat to the lowest setting, cover the pan, and simmer gently for about 1 hour, or until the rice is cooked through and the milk has been absorbed. Stir the rice every 10-15 minutes, making sure it doesn’t stick too much to the bottom of the pan. If the rice absorbs the milk too quickly, add a splash more, but keep the heat very low.
Once cooked, remove the pan from the heat and let the rice pudding cool completely. This can take a couple of hours, or you can refrigerate it to speed up the process.
While the rice pudding cools, prepare the whipped cream. In a mixing bowl, whip the cream together with the sugar until soft peaks form. Be careful not to overwhip the cream, as it can become grainy.
Gently fold the whipped cream and almond paste (or almond flakes/chopped almonds) into the cooled rice pudding. Taste and adjust the sweetness or almond flavor to your liking, adding more sugar or almonds as needed.
Finally, add the whole almond (or almonds) to the rice pudding. This is the hidden prize that will bring luck to the finder!
Now, prepare the cherry sauce. In a medium saucepan, combine the frozen cherries, sugar, and 1 1/2 cups of water. Add the remaining half of the vanilla pod.
Simmer the mixture over medium heat until the cherries are tender, about 10-15 minutes.
While the cherries are simmering, prepare the starch slurry. In a small bowl, combine the potato starch (or corn starch) with 2 tablespoons of cold water, stirring until smooth and lump-free.
Once the cherries are tender, bring the cherry mixture to a boil. Then, remove the vanilla pod from the pot.
Reduce the heat to low and, stirring constantly, slowly pour the starch slurry into the simmering cherry sauce.
Simmer for a few minutes, stirring constantly, until the sauce thickens slightly.
Stir in the lemon juice to brighten the flavor.
Serve the warm cherry sauce over the chilled rice pudding.
Garnish with fresh mint leaves, if desired.

Expert Tips & Tricks

Don’t skip the full-fat milk! It’s crucial for achieving the rich and creamy texture that defines Risalamande. Using lower-fat milk will result in a less luxurious pudding.
Patience is key! Simmering the rice on very low heat ensures it cooks evenly and absorbs the milk properly. Rushing the process will result in undercooked rice and a less desirable texture.
Make ahead: The rice pudding and cherry sauce can be made a day in advance and stored separately in the refrigerator. This makes assembling the dessert on Christmas Eve much easier.
Warm the cherry sauce gently: Reheat the cherry sauce over low heat, stirring occasionally, to prevent it from scorching. Do not boil.
Almond Flavor Boost: For a more intense almond flavor, add a drop or two of almond extract to the rice pudding along with the almond paste. But be careful, a little goes a long way.
Finding the almond: Remind everyone to chew carefully! It’s a fun tradition, but safety first.

Serving & Storage Suggestions

Serve Risalamande chilled, with a generous ladleful of warm cherry sauce over the top. The contrast between the cold, creamy rice pudding and the warm, tart cherry sauce is divine. Garnish with a sprig of fresh mint for a festive touch.

Leftover rice pudding can be stored in an airtight container in the refrigerator for up to 3 days. The cherry sauce can be stored separately in the refrigerator for up to 5 days. Reheat the cherry sauce gently before serving. It is not recommended to freeze the rice pudding, as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	618 kcal	31%
Total Fat	35.5g	54%
Saturated Fat	18.8g	94%
Cholesterol	105.9mg	35%
Sodium	134.8mg	5%
Total Carbohydrate	65.4g	21%
Dietary Fiber	2.7g	10%
Sugars	45.6g	182%
Protein	12.5g	25%

Variations & Substitutions

Dairy-Free: Substitute the full-fat milk and whipping cream with full-fat coconut milk and coconut cream for a dairy-free version. Note that this will change the flavor profile slightly.
Gluten-Free: This recipe is naturally gluten-free, as long as you use potato starch or corn starch for thickening the cherry sauce.
Different Fruits: While cherry sauce is traditional, you can experiment with other fruit sauces, such as raspberry, strawberry, or even a spiced cranberry sauce for a festive twist.
Nut-Free: If allergies are a concern, omit the almond paste and whole almond. You can substitute with a sprinkle of white chocolate shavings or candied ginger for a textural element.

FAQs (Frequently Asked Questions)

Q: Can I use regular long-grain rice instead of short-grain rice?
A: Short-grain rice is recommended because it has a higher starch content, which contributes to a creamier texture in the rice pudding. Long-grain rice will result in a less creamy consistency.

Q: Can I make the rice pudding in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Combine the milk, vanilla pod, and rice in the slow cooker. Cook on low for 2-3 hours, or until the rice is cooked and the milk has been absorbed, stirring occasionally.

Q: What if my cherry sauce is too thin?
A: If the cherry sauce is not thickening enough, you can add a little more starch slurry (a mixture of potato starch or corn starch and cold water). Mix a small amount of starch with cold water and stir into the simmering sauce, then continue to simmer until thickened.

Q: How can I prevent the rice from sticking to the bottom of the pan?
A: Using a heavy-bottomed pan and stirring the rice frequently are key to preventing sticking. Also, ensure the heat is set to very low during simmering.

Q: Can I add liquor to the cherry sauce?
A: Yes, you can add a splash of Kirsch (cherry liqueur) or brandy to the cherry sauce for an extra layer of flavor. Add it towards the end of the cooking process.

Final Thoughts

Risalamande is more than just a dessert; it’s a cherished tradition, a symbol of warmth, family, and the joyful anticipation of Christmas. I encourage you to try this recipe and experience the magic of this classic Danish treat. Gather your loved ones, hide that lucky almond, and create memories that will last a lifetime. Don’t hesitate to experiment with variations to make it your own, and please share your feedback – I’d love to hear about your Risalamande adventure! Skål!

Danish Christmas Rice Pudding With Almonds and Warm Cherry Sauce Recipe