Risalamande

risalamande recipe

For my 22 before 23 birthday list, I made a goal to cook 22 recipes from 22 places. I started by making a list of countries where I either liked the food or knew nothing about the food. The point of this goal is to learn new things about ingredients and cultures while trying to improve my cooking skills. See past recipes here: 12, 3 

I wanted to learn how people in other parts of the world celebrate Christmas, since it's right around the corner. I started researching recipes and found this tasty rice and almond pudding. Risalamande is a traditional Christmas dessert from Denmark. It's based on rice, cream, and almonds and served with hot cherry sauce. Plus, it's really easy! 

Risalamande 
origin: Denmark
serves: 8-10 people
cook time: 1 hour, plus cooling time
*recipe adapted from here.

ingredients:
4 cups whole milk
3/4 cup white arborio rice (or grødris, if you can find it)
1 vanilla bean
2-3 tablespoons icing sugar
3/4 cup chopped blanched almonds
2 cups whipping cream

directions:
Bring milk, rice, and the seeds from the vanilla bean to a low boil and cover for about 50 minutes. Remember to stir often to make sure the rice doesn't stick to the bottom of the pan. After the rice is cooked, stir in the sugar. Remove the rice from heat, so it can cool.

Once it is cooled, whip the whipping cream. I used my stand mixture and slowly increased the speed until it was fluffy. Stir the chopped almonds into the rice. After that is mixed, stir in the whipped cream.

risalamande recipe

sauce ingredients:
15 oz. can of cherries
3/4 cup of water
1 heaping tablespoon corn starch

sauce directions:
The sauce is really easy. In a pot, bring the cherries to a low boil. Stir the cornstarch into the water and add it to the boiling cherries. Let it cook and thicken for a few minutes until you're happy with the consistency.

risalamande recipe

It's time to enjoy! The pudding is meant to be served cold with the hot cherry sauce. So good!

Share:

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *