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Home » Risalamande (Danish Almond Rice Pudding)

Risalamande (Danish Almond Rice Pudding)

December 21, 2016

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The most popular Danish Christmas dessert, Risalamande is a wonderfully creamy almond rice pudding that is served topped with a delicious cherry sauce!

Risengrød, or rice pudding, has been a beloved dish in Denmark for centuries, a dish enjoyed by rich and poor alike.  But in the 1800’s, as was the case in most of Europe, there came a point when the upper-crusted bourgeoisie wanted to further distinguish themselves from the poorer, working classes and that distinction included food.  But the bourgeoisie weren’t about to give up their beloved Risengrød.  Yet to eat the common food of the poor farmers wouldn’t do either.

A solution was found:  They would add some luxurious items like whipped cream and almonds and then give it a new name, a French name, of course, riz à l’amande, to give it an air of elegance.  To borrow an American phrase, now the bourgeoisie would have their cake and eat it too.

Risalamande has remained one of the most popular of all Danish desserts ever since.  It is probably the most popular Christmas dessert, served every Christmas Eve following dinner.  As already mentioned, the name comes from the French, riz à l’amande, which translates to “rice with almonds.”  But the almonds are only one aspect of what sets this rice pudding apart from all others.

The base is a typical rice pudding like you would find anywhere (except that I add lemon zest which bumps it up a hundred notches), but what sets Risalamande apart is what you do with that base pudding:  You add chopped almonds, fold in vanilla-infused whipped cream, and served it topped with a silky cherry sauce.  It’s simple, elegant and thoroughly delicious!

Like many western European desserts, it isn’t overly sweet, but between the bit of sugar and the sweet cherry sauce it’s just the right amount of sweetness.

There’s a fun Christmas tradition that accompanies this dessert:  The cook hides one whole almond in the rice pudding and whoever finds it in their serving wins a present.  The catch:  Everyone has to keep eating until the almond is found, no matter how full they are!

My husband and I both have ancestry from Denmark.  Both of us have great grandparents that immigrated to the U.S. from Denmark and we’ve had the privilege of visiting this beautiful country.  My husband’s maternal side of the family is particular proud of their heritage.

The architecture, especially in the first picture of the houses along the canal, is similar to that of the port towns of North Germany.  The food is also similar – lots of fish, meat and potatoes.  They also have a pastry in common:  It’s what the Danish call Æbleskiver and the north Germans call Pförtchen.  And although I’m from Germany, I’ll steer clear of the hot debate as to where the pastry actually originated!

Back to our rice pudding….Though this dish is traditionally eaten on Christmas Eve in Denmark, don’t let that stop you from enjoying it any time of the year because it’s scrumptious!

Let’s get started!

Bring the rice, salt, lemon zest, sugar and water to a boil in a medium-sized stock pot.  Boil for 3 minutes, add the milk and return to a boil.  Reduce the heat to low, cover and simmer for 30-35 minutes, stirring occasionally, increasing the frequency during the last 10 minutes to prevent scorching.  Stir in the chopped blanched almonds.

Let the rice cool and then chill for several hours or overnight.

Beat the cream until it starts to thicken.  Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form.  Be careful not to over-beat.  (Note:  The rice will may be very stiff.  Stir it to loosen it up and then stir it more after the cream has been added to break up any clumps.)  Stir the cream mixture into the rice pudding.

Serve the rice at room temperature with warm Cherry Sauce.

For garnish you can include a small sprig of mint.

Enjoy and Glædelig Jul og Godt Nytår!

 

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risalamande recipe danish rice pudding almond cherry

Risalamande (Danish Almond Rice Pudding with Cherry Sauce)

Kimberly Killebrew
Wonderfully creamy and delightfully flavorful, this famous rice pudding is sure to win you over!
Print Recipe
4.79 from 32 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine danish
Servings 6 servings
Calories 656 kcal

Ingredients
 
 

  • For the Rice Pudding:
  • 1 cup arborio rice
  • 1 1/4 cup water
  • 4 cups milk
  • 1/4 teaspoon salt
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons sugar
  • 4 ounces chopped blanched almonds
  • For the Risalamande:
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 2 teaspoons vanilla bean paste *not extract*
  • 1/2 teaspoon quality almond extract
  • Cherry Sauce warm, for serving (click the link for the cherry sauce recipe)
  • Sprigs of fresh mint for garnish optional

Instructions
 

  • Bring the rice, salt, lemon zest, sugar and water to a boil in a medium-sized stock pot. Boil for 3 minutes, add the milk and return to a boil. Reduce the heat to low, cover and simmer for 30-35 minutes, stirring occasionally, increasing the frequency during the last 10 minutes to prevent scorching. Stir in the chopped blanched almonds.
  • Let the rice cool and then chill for several hours or overnight.
  • Beat the cream until it starts to thicken. Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form. Be careful not to over-beat.  Stir the cream mixture into the rice pudding.(Note: The rice will may be very stiff. Stir it to loosen it up and then stir it more after the cream has been added to break up any clumps.)
  • Serve the Risalamande at room temperature with the warm cherry sauce.

Notes

You can make the Risalamande a day ahead, then pull it out of the fridge to warm it up to room temperature and serve it with warm cherry sauce.

Nutrition

Serving: 1serving | Calories: 656kcal | Carbohydrates: 53g | Protein: 12g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 124mg | Sodium: 200mg | Potassium: 432mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1430IU | Vitamin C: 1.3mg | Calcium: 285mg | Iron: 2.2mg
Keyword Risalamande
Tried this recipe?Click HERE to rate it!


 

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Filed Under: Affiliate, All Recipes, By Country or Region, By Course, By Type of Dish, Denmark, Dessert, Disclosure, Food, Gluten Free, Western Europe Tagged With: Christmas, Danish, Denmark, dessert, holiday, rice, rice pudding, risalamande, riz à l'amande

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63 Responses

  1. Alicia Johannesen says

    December 31, 2020 at 7:46 am

    Hi! I am on the first part of the recipe – boiling the rice . . . I wanted to ask when you add the cream – do you whip it up separately and then add it to the rice mixture or do you add it to the rice and then beat it?
    Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 31, 2020 at 9:18 am

      Hi Alicia, it was in the pictured instructions but somehow not in the recipe card. Thanks for catching that, it’s in there now. Step 3.

      Reply
    • Alicia Johannesen says

      December 31, 2020 at 1:31 pm

      Hi Kimberly
      Thank you! After posting I looked at the photos and was like duh! But I appreciate you totally clarifying it. So my husband ate 1/3 of the rice pudding just after the first step for breakfast!!! It’s’ already so good! But I’m looking forward to adding the cream vanilla tonight and bringing it all together. – cherry sauce, fresh mint!!! Hello 2021!!!

      Reply
      • Kimberly @ The Daring Gourmet says

        December 31, 2020 at 3:55 pm

        Awesome, Alicia! If you liked it before those additions just wait till you add the cream, vanilla, and cherry sauce!! Happy New Year!

        Reply
  2. bianca gibraltar says

    December 28, 2020 at 6:24 am

    We also use chopped strawberries with some sugar that I let defrost in the fridge. Its like strawberries in syrup, we also like this rice with jarred sour cherries in syrup.

    Reply
  3. bianca gibraltar says

    December 28, 2020 at 6:21 am

    Very good recipe. I have been making this rice for over 20 years, but started using this particular recipe 2 years ago and I find it easier to complete than my own. the addition of water and to pre boil rice helps!!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 28, 2020 at 8:57 am

      Wonderful, Bianca, I’m happy you like the recipe, thank you so much!

      Reply
  4. Dolores Hansen Nelson says

    December 23, 2020 at 8:52 am

    Help! I fixed the sauce but won’t serve it until tomorrow night. I used froze bing cherries but the sauce is a only a pale pink.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 23, 2020 at 3:59 pm

      Hi Dolores, the cherry sauce is pale pink? That’s definitely odd, I’m not sure what’s up with your cherries. I hate to suggest it but…a few drops of food coloring will do the trick.

      Reply
  5. Bodil says

    December 23, 2020 at 4:13 am

    Hi
    I am danish and I can cofirm that this is the best christmas dessert ever. In my family it is tradition to have strawberry sauce with the risalamande. Try it out😃
    On christmas morning, I get up before my husband and kids and have some for breakfast too🙈😋.
    Glædelig jul from Denmark❤️🎄

    Reply
  6. Cathy says

    December 17, 2020 at 10:06 pm

    Kim,

    Is there a way to substitute for dairy-sensitive family?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 18, 2020 at 8:28 am

      Hi Cathy, you can use something like almond milk to cook the rice and then use a non-dairy whipped cream to fold in; either store-bought or make your own with coconut cream.

      Reply
  7. IBK says

    December 17, 2020 at 4:33 pm

    Lovely recipe. My grandmother was Danish. I don’t eat rice … I don’t like the texture and it spikes my blood sugar. Any thoughts on a substitution.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 17, 2020 at 4:49 pm

      I’m afraid I don’t know of a suitable substitute for rice in rice pudding. At least not one that would be significantly different in texture and wouldn’t raise blood sugar.

      Reply
    • Anonymous says

      December 22, 2020 at 9:20 am

      Try Orzo – I make orzo pudding for folks who don’t eat rice.

      Reply
  8. John Strucke says

    December 16, 2020 at 10:28 am

    Anyone tried adding amaretto to the rice pudding? Wondering if there’s anything negative to doing that.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 16, 2020 at 10:32 am

      None at all, John, feel free to add some.

      Reply
  9. Muzo says

    December 16, 2020 at 6:31 am

    The name risalamande sounds like a reptile name but it looks like delicious

    Reply
    • Kimberly @ The Daring Gourmet says

      December 16, 2020 at 9:05 am

      Hahaha!!

      Reply
  10. Aahley says

    December 14, 2020 at 12:29 am

    Is there anything I can do to substitute the Vanilla bean paste, can’t seem to find it anywhere.
    Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 14, 2020 at 2:36 pm

      Hi Aahley, you can either use a whole vanilla pod and scrape it out, or you can use 1 teaspoon of vanilla extract.

      Reply
  11. Sandra Allen says

    January 23, 2020 at 2:23 am

    Finally got the recipe to the last letter. Thanks a lot, this is really great!!!

    Reply
  12. Beks says

    January 1, 2020 at 5:34 pm

    This has become a favourite dessert in our house

    Reply
    • Kimberly @ The Daring Gourmet says

      January 1, 2020 at 7:54 pm

      I’m so glad, Beks, thank you! :)

      Reply
  13. Lori says

    January 1, 2020 at 5:26 pm

    What a lovely tradition to share with your family. It looks so delicious.

    Reply
  14. Sophie Anderson says

    December 5, 2019 at 5:38 pm

    this looks gorgeosu I love rice pudding!

    Reply
  15. Malissa says

    December 5, 2019 at 5:28 pm

    I made this for the first time last night. Perfect! Tastes like fall.

    Reply
  16. [email protected] says

    November 18, 2019 at 5:15 pm

    Mmm this looks amazing! I love rice pudding and this recipe is extra special.

    Reply
  17. Christina [email protected] YourMindYourBody says

    October 25, 2019 at 7:09 pm

    Bravo! I love it – really! I should add this in my recipes for my upcoming celebration. The pudding looks flavorful with the cherry topping. Can I try other flavor like chocolate?

    Reply
  18. Anthony Allen says

    September 30, 2019 at 7:22 pm

    Great recipe, I’ve just prepared some for tonight’s serving of risalamande

    Reply
  19. Richard Tunner says

    September 11, 2019 at 7:04 pm

    This is such a beautiful dessert! I love rice pudding!

    Reply
  20. Susan Dubose says

    September 11, 2019 at 6:13 pm

    Wow, this rice pudding looks and sounds delicious! I love the addition of cherries!

    Reply
  21. Rimmy says

    August 27, 2019 at 11:30 pm

    This dish looks very attractive and beautiful.

    Reply
  22. Rimmy says

    August 27, 2019 at 11:28 pm

    wowwww…that looks so tasty..i will make it when my family have a vacation.

    Reply
  23. Kara Mathys @Wellnessgrit says

    February 4, 2019 at 7:11 am

    Legit speechless, that Risalamande recipe looks unreal! Definitely, I will make it on the weekend for my family.

    Reply
  24. Wendy says

    March 11, 2018 at 5:11 pm

    Hi Kimberly – Recipe sounds wonderful and photos are lovely! How finely do you chop the almonds for this recipe? Maybe add a pic of the chopped almonds? Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 11, 2018 at 10:46 pm

      Thank you, Wendy! That really just comes down to personal preference but I like to keep them very small, like smaller than the size of a shelled sunflower seed.

      Reply
  25. Henriette Rowland says

    December 13, 2017 at 10:52 pm

    Thank you so much for this recipe, it will bring back so many wonderful memories of my Mum. I was born in Denmark but I was raised in Australia. As a child I would watch my mum make this regularly but I never thought to ask her for the recipe, sadly my Mum passed away 8 years ago and my sister couldn’t remember the quantities for it, but with this it will make this Christmas that little bit more special. Again Thank you very much.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 13, 2017 at 11:03 pm

      I’m so glad, Henriette. I hope this takes you on a delicious journey down memory lane :)

      Reply
  26. Rachel says

    December 12, 2017 at 1:57 pm

    My daughter can’t have sugar. Could I substitute maple syrup or honey for this recipe. If so, what amount. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 12, 2017 at 9:32 pm

      Hi Rachel, the general recommendation for substituting honey is to use 1/2 to 3/4 cup of honey for every up of sugar. I’d probably start with 1/2 cup myself and you can always add more later. Pure maple syrup isn’t quite as sweet as honey so maybe aim closer to 3/4 cup for that. You may also want to cut slightly back on the liquids, maybe just by a couple or three tablespoons.

      Reply
  27. Candace Nielson says

    November 22, 2017 at 2:11 pm

    Absolutely DELICIOUS! We’ll be making it again for Christmas to start a new tradition!

    Reply
  28. Paul Hayes says

    January 2, 2017 at 6:06 am

    Such an interesting take on rice pudding. Almonds – I’ll have to give it a whirl!

    Reply
  29. Angie | Big Bear's Wife says

    December 28, 2016 at 4:01 pm

    Rice pudding, wow, I haven’t had that in forever! The cherry sauce looks great on top too! Love the photos of Denmark.

    Reply
  30. Erika says

    December 28, 2016 at 7:52 am

    I would like to try this recipe, but not sure about how to make the cherry sauce. Is it just a matter of adding cherries, sugar, and water and in a saucepan?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 28, 2016 at 8:01 am

      Hi Erika, there are recipe links to the cherry sauce in the post – one above the picture of the cherry sauce and also in the recipe box for the Risalamande. Just click on “cherry sauce” and it will take you to the recipe for it.

      Reply
  31. Maris (In Good Taste) says

    December 26, 2016 at 6:43 pm

    It’s so much fun to visit other cultures through their cuisine!

    Reply
  32. eat good 4 life says

    December 24, 2016 at 1:07 pm

    I love rice pudding but I have never had this version before. I am sure it would be fantastic.

    Reply
  33. Krista says

    December 24, 2016 at 9:22 am

    What a delicious looking dessert! Perfect for the Holidays!

    Reply
  34. Katerina @ diethood .com says

    December 23, 2016 at 11:58 pm

    Oh my goodness!! What a gorgeous dessert!! Perfect for the holidays!!

    Reply
  35. Patricia @ Grab a Plate says

    December 23, 2016 at 6:19 pm

    What an elegant treat! I love that sweet cherry sauce! Perfect during the holiday season, too!

    Reply
  36. Maryanne | the little epicurean says

    December 23, 2016 at 4:58 pm

    Denmark is on my travel list! I can’t wait to visit one day. In the meantime, this rice pudding looks delicious!

    Reply
  37. Kelly @ Nosh and Nourish says

    December 23, 2016 at 9:05 am

    I love the hidden almond idea!! Who will find the treasure?!

    Reply
  38. Lauren says

    December 22, 2016 at 10:16 pm

    That looks delicious, great for the holidays!

    Reply
  39. Annette davies says

    December 22, 2016 at 7:44 pm

    This is my first attempt at making Risalamande. My daughter (19) wants to embrace her Danish heritage (late fathers family), I’m making this to surprise her. Our heritage is mixed, Scots/English (mine) and Danish/Welsh (husband). Both families are 5th-6th generation Australian.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 22, 2016 at 9:37 pm

      That’s a wonderful idea, Annette. I’ve always felt that one of the best ways to embrace any heritage is through food. I have a very mixed heritage as well – all German on my mom’s side but very mixed on my dad’s. I love connecting with various nations of my ancestry through their traditional foods. I’m sure this will be a wonderful surprise for your daughter along with the accompanying tradition of hiding the almond.

      Reply
  40. Kirsten/ComfortablyDomestic says

    December 22, 2016 at 7:33 pm

    I am so in love with the fact that you posted risalaamde! My Danish grandmother always served it on New Years Eve. She told much the same history of the dessert, including the fact that it was the cherry sauce that made it an “upper crust” dessert because cherries were expensive and in short supply. I put orange zest in mine. ;)

    Glædelig juleaften til dig!

    Reply
  41. Ashley @ Wishes & Dishes says

    December 22, 2016 at 6:06 pm

    This is just so fancy looking!! I love it!

    Reply
  42. Valerie | From Valerie's Kitchen says

    December 22, 2016 at 5:51 pm

    This looks incredible and I love the story behind it. What a wonderful and delicious holiday tradition!

    Reply
  43. Michelle | A Latte Food says

    December 22, 2016 at 11:06 am

    I love rice pudding! This looks amazing, and so festive for Christmas!

    Reply
  44. Shelley @ Two Healthy Kitchens says

    December 22, 2016 at 9:17 am

    This is such a wonderful post! I loved the historic and cultural background, which just makes the recipe so much more meaningful! And, well … I do truly love rice pudding, so you’d pretty much won me over right from the start! :) But all the delicious upgrades … the almonds, the vanilla bean paste, the cherry sauce … oh my goodness! I need this in my life! Pinning for sure!

    Reply
  45. 2pots2cook says

    December 22, 2016 at 2:00 am

    Great, great inviting photos ! Thank you and have a happy holidays !

    Reply
  46. Adina says

    December 22, 2016 at 1:53 am

    We visit Denmark almost every year, one of my husband’s best friends lives there, so I have already have this dessert. It is delicious! I have never made it myself though, your pictures make me want to do that soon. :) Frohe Weihnachten!

    Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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