Rice & Almond Pudding (Ris a L’amande)

The scent of almonds and vanilla always takes me back to Christmastime. As a child, my Danish grandmother would spend hours in the kitchen, orchestrating our family’s holiday feasts. Amidst the symphony of simmering sauces and roasting meats, one dish held a special place in my heart: Ris a L’amande. The creamy, subtly sweet rice pudding, studded with almonds and topped with warm cherry sauce, was always a highlight. Discovering the whole almond was pure magic, a promise of good luck and a small marzipan pig—a prize I rarely won but always hoped for.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours 15 minutes (includes refrigeration)
• Servings: 4
• Yield: About 6 cups
• Dietary Type: Gluten-Free

Ingredients

• 1/2 cup uncooked short-grain white rice
• 3 1/2 cups milk
• 1 1/2 cups whipping cream
• 1/2 teaspoon vanilla extract
• 3 tablespoons sugar
• 3/4 cup blanched almonds, chopped
• 1 tablespoon sliced almonds, toasted

Quick Cherry Sauce:

• 1 (16 ounce) can dark sweet cherries
• 1 tablespoon cornstarch
• Water
• Cherry flavored liqueur, if desired

Equipment Needed

• Medium saucepan
• Medium bowl
• Whisk
• Serving dish

Instructions

1. In a medium saucepan, combine the rice and milk.
2. Cook over medium heat for 45 minutes, or until the rice is tender. Be sure to stir frequently to prevent sticking and scorching. The mixture should thicken as the rice cooks and absorbs the milk.
3. Remove the saucepan from the heat and set aside to cool completely. Cooling can be expedited by transferring the rice mixture to a bowl and placing it in the refrigerator for a short period.
4. While the rice mixture is cooling, prepare the whipped cream. In a medium bowl, pour in the whipping cream and whisk until stiff peaks form.
5. Once the whipped cream has reached stiff peaks, gently stir in the vanilla extract. This will add a subtle but essential layer of flavor to the pudding.
6. Once the rice mixture has cooled, gently fold in the whipped cream, sugar, and chopped almonds. Be careful not to overmix, as this can deflate the whipped cream and result in a less airy pudding.
7. Spoon the mixture into a serving dish. A glass bowl works particularly well for showcasing the layers of creamy rice and almonds.
8. Refrigerate for 3 to 4 hours to allow the flavors to meld and the pudding to fully set. This step is crucial for achieving the desired texture and consistency.
9. Before serving, sprinkle with the toasted almonds for added crunch and visual appeal.
10. To make the cherry sauce, heat the cherries with their juice in a separate saucepan.
11. In a small bowl, dissolve the cornstarch in a little water to create a slurry. This will prevent lumps from forming when added to the hot cherry mixture.
12. Stir the cornstarch slurry into the cherries and gently stir over medium heat until the sauce thickens.
13. If desired, flavor the sauce with a splash of cherry flavored liqueur. This will enhance the cherry flavor and add a touch of sophistication.
14. Serve the rice pudding chilled, with the warm cherry sauce spooned over the top.

Expert Tips & Tricks

• Don’t skip the cooling process. Allowing the rice mixture to cool completely before adding the whipped cream is essential. Otherwise, the heat will melt the whipped cream, resulting in a runny pudding.
• Toast the almonds for enhanced flavor and texture. Spread the sliced almonds on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden. Watch carefully to prevent burning.
• Use high-quality vanilla extract. The flavor of vanilla plays a significant role in the overall taste of the pudding, so using a good quality extract is well worth it.
• Adjust the sweetness to your liking. If you prefer a sweeter pudding, add more sugar to the rice mixture or cherry sauce.
• For a richer flavor, use whole milk and heavy cream. You can also add a tablespoon of butter to the rice mixture while it’s cooking.

Serving & Storage Suggestions

Ris a L’amande is best served chilled, with a generous spoonful of warm cherry sauce. It’s a wonderful dessert on its own, but it also pairs well with other holiday treats, such as gingerbread cookies or spiced nuts.

Leftover rice pudding can be stored in an airtight container in the refrigerator for up to 3 days. The cherry sauce can also be stored separately in the refrigerator for the same amount of time. Reheat the cherry sauce gently on the stovetop or in the microwave before serving.

While it’s not recommended to freeze Ris a L’amande due to the whipped cream’s tendency to separate upon thawing, the flavors are best enjoyed fresh.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	800.6 kcal	N/A
Calories from Fat	504 g	63%
Total Fat	56.1 g	86%
Saturated Fat	26.6 g	133%
Cholesterol	152.2 mg	50%
Sodium	145.4 mg	6%
Total Carbohydrate	62.3 g	20%
Dietary Fiber	5.3 g	21%
Sugars	22.6 g	N/A
Protein	17.5 g	34%

Variations & Substitutions

• Dairy-Free: Substitute the milk and whipping cream with almond milk and coconut cream for a vegan-friendly version.
• Spice it up: Add a pinch of cardamom or cinnamon to the rice mixture for a warm, aromatic twist.
• Different Fruit Sauce: Experiment with other fruit sauces, such as raspberry, strawberry, or blueberry. You can use fresh or frozen fruit.
• Nut Variations: Try using different nuts, such as walnuts, pecans, or hazelnuts, instead of almonds.
• Liqueur Options: Instead of cherry liqueur, consider using amaretto, rum, or even a splash of brandy in the cherry sauce.

FAQs (Frequently Asked Questions)

Q: Why is it important to use short-grain rice?
A: Short-grain rice has a higher starch content than long-grain rice, which helps to create the creamy, pudding-like texture that is characteristic of Ris a L’amande.

Q: Can I make this recipe ahead of time?
A: Absolutely! In fact, it’s recommended to refrigerate the pudding for at least 3-4 hours before serving to allow the flavors to meld and the texture to set.

Q: How can I prevent the rice from sticking to the bottom of the saucepan?
A: Stir the rice and milk mixture frequently while it’s cooking. Using a heavy-bottomed saucepan can also help to distribute the heat more evenly and prevent sticking.

Q: Is there a substitute for cherry liqueur?
A: If you don’t have cherry liqueur on hand, you can use a splash of cherry juice or omit it altogether. The cherry sauce will still be delicious without it.

Q: What if I can’t find blanched almonds?
A: You can blanch almonds yourself by boiling them for 1 minute, then plunging them into cold water. The skins will slip off easily.

Final Thoughts

Ris a L’amande is more than just a dessert; it’s a tradition, a memory, and a taste of home. I encourage you to try this recipe and create your own memories with this classic dish. Whether you’re searching for the hidden almond or simply savoring the creamy texture and sweet flavors, Ris a L’amande is sure to bring a touch of Danish hygge to your table. Share your creations and feedback, and perhaps pair it with a glass of chilled port or a cup of strong, dark coffee for the perfect ending to a memorable meal.