Risalamande – Danish Rice Pudding Christmas Dessert – My Grandma’s Recipe

Risalamande is a traditional Danish dessert served on Christmas Eve. The dessert is made from a base of risengrød, which is a simple rice pudding, but in risalamande, we mix the cold risengrød with whipped cream, vanilla, and chopped almonds. A singular whole almond is hidden inside the risalamande, and the lucky finder gets a small gift, mandelgaven (the almond gift). If you find the almond, you usually keep it to yourself until everybody has finished eating. Then you reveal that you found it and receive your gift.

This recipe for risalamande is from my late grandma, and if you ask me, this is the best risalamande recipe ever. The recipe has real vanilla, and plenty of big, chunky almond pieces. You also add a dash of Port, which gives the dessert a more grownup flavor. It’s so good, I’ll eat it all year round, not just during the holidays.

Notes

Make the rice pudding base one day in advance and keep in the fridge, so it’s chilled at ready for use.

You can wrap the pot with simmering rice pudding in kitchen towels and place it under the duvet in your bed to finish cooking. Be sure no pets or children have access to the bed during this time.

Risalamande is typically served with warm cherry sauce. Add a bit of Port to the sauce too, if you wish.

Risalamande – Danish Rice Pudding Christmas Dessert – My Grandma’s Recipe

Recipe by Mitzie Mee – Sanne

Course: DessertCuisine: Denmark

Servings

4

servings

Risalamande is a traditional Danish dessert served on Christmas Eve. The dessert is made from a base of risengrød, which is a simple rice pudding, but in risalamande, we mix the cold risengrød with whipped cream, vanilla, and chopped almonds. A singular whole almond is hidden inside the risalamande, and the lucky finder gets a small gift, mandelgaven (the almond gift).

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Ingredients

• 6 oz almonds

• 1 vanilla bean

• ½ cup short-grain white rice (suitable for porridge)

• ½ cup water

• 2 cups whole milk

• 2 teaspoons sugar

• ¾ cup heavy cream

• 3 tablespoons Port wine (optional)

Directions

• Pour boiling water over the almonds and let them soak for a minute. Then easily peel off the skins. If you have an almond gift, remember to put aside one whole almond. Roughly chop the almonds and set them aside for later.
• Split the vanilla bean lengthwise and scrape out the seeds. Mix the seeds with a little sugar to separate them. Set aside for later.
• Bring the rice and water to a boil while stirring, and continue stirring until the water is absorbed.
• Add the milk, sugar, and the empty vanilla pod, and heat while stirring. Let it simmer on low heat for about 40-45 minutes. Stir the pudding frequently to prevent it from burning.
• Once the pudding is ready, let it cool down before proceeding with the rest of the recipe.
• Whip the cream into a light foam.
• Combine the cold rice pudding with the chopped almonds, and the vanilla seeds mixed with sugar. Gently fold in the whipped cream.
• Add the Port wine and stir.
• Serve the risalamande with warm cherry sauce. If you have an almond gift, remember to add a whole almond to the dessert.

Recipe Video