Risalamande is a Danish Rice Pudding dessert often made during Christmas. When I was living and working in Copenhagen in Denmark 10 years ago I fell in love with this dessert. A colleague of mine also shared her family recipe, that you can find below and every year, since, I make this, once or even twice for Christmas.
The name, Risalamande, is probably a word that they created from the French “Riz à l’amande” (rice with almonds) but I don’t know if the recipe originates from Denmark or France :-) But I have never heard about the dessert in France. I only know they have the “Riz au lait”.
In Sweden we also make rice porridge for Christmas but we only use milk and not cream. I will share a recipe of a traditional Swedish rice porridge next year ;-) There is also a similar porridge in Sweden we call “Ris à la Malta”, which is rice porridge that we mix with whipped cream and serve with orange sauce, and its without almonds.
This rice porridge dessert is rice porridge with whipped cream, vanilla, and chopped almonds and it’s supposed to be seved cold preferably with cherry sauce.
Risalamande Danish Rice Pudding
Recipe (serves 6-8 persons)
- 1,5 dl arborio rice
- 1,5 dl basmati rice
- 15 dl milk
- 1 vanilla stick (cut into two)
- 3 dl cream
- 0, 5 dl almonds (blanched and chopped)
Serve with cherry sauce
- Bring the rice to boil with the milk and vanilla stick for about 10 minutes and then lower the heat and let it simmer for 40 minutes while stirring it gently
- Let it cool down during the night
- Mix it with the blanched and chopped almonds
- Whip the cream so it gets fluffy but not too stiff and mix it gently with the rice porridge
- Serve, preferably with Amarena Fabbri’s Cherry Sauce :-)