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!
PIN ME!
Risalamande (Danish Almond Rice Pudding with Cherry Sauce)
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
Nutrition
Alicia Johannesen says
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!
Kimberly @ The Daring Gourmet says
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.
Alicia Johannesen says
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!!!
Kimberly @ The Daring Gourmet says
Awesome, Alicia! If you liked it before those additions just wait till you add the cream, vanilla, and cherry sauce!! Happy New Year!
bianca gibraltar says
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.
bianca gibraltar says
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!!
Kimberly @ The Daring Gourmet says
Wonderful, Bianca, I’m happy you like the recipe, thank you so much!
Dolores Hansen Nelson says
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.
Kimberly @ The Daring Gourmet says
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.
Bodil says
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❤️🎄
Cathy says
Kim,
Is there a way to substitute for dairy-sensitive family?
Kimberly @ The Daring Gourmet says
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.
IBK says
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.
Kimberly @ The Daring Gourmet says
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.
Anonymous says
Try Orzo – I make orzo pudding for folks who don’t eat rice.
John Strucke says
Anyone tried adding amaretto to the rice pudding? Wondering if there’s anything negative to doing that.
Kimberly @ The Daring Gourmet says
None at all, John, feel free to add some.
Muzo says
The name risalamande sounds like a reptile name but it looks like delicious
Kimberly @ The Daring Gourmet says
Hahaha!!
Aahley says
Is there anything I can do to substitute the Vanilla bean paste, can’t seem to find it anywhere.
Thanks!
Kimberly @ The Daring Gourmet says
Hi Aahley, you can either use a whole vanilla pod and scrape it out, or you can use 1 teaspoon of vanilla extract.
Sandra Allen says
Finally got the recipe to the last letter. Thanks a lot, this is really great!!!
Beks says
This has become a favourite dessert in our house
Kimberly @ The Daring Gourmet says
I’m so glad, Beks, thank you! :)
Lori says
What a lovely tradition to share with your family. It looks so delicious.
Sophie Anderson says
this looks gorgeosu I love rice pudding!
Malissa says
I made this for the first time last night. Perfect! Tastes like fall.
[email protected] says
Mmm this looks amazing! I love rice pudding and this recipe is extra special.
Christina [email protected] YourMindYourBody says
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?
Anthony Allen says
Great recipe, I’ve just prepared some for tonight’s serving of risalamande
Richard Tunner says
This is such a beautiful dessert! I love rice pudding!
Susan Dubose says
Wow, this rice pudding looks and sounds delicious! I love the addition of cherries!
Rimmy says
This dish looks very attractive and beautiful.