The most popular Danish Christmas dessert, Risalamande is a wonderfully creamy almond rice pudding that is served topped with a delicious cherry sauce!
What is Risalamande?
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: Â The cook hides one whole almond in the rice pudding and whoever finds it in their serving wins a present. Â The catch: Â 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!
Risalamande Recipe
Let’s get started!
Bring the rice, salt, lemon zest, sugar and water to a boil in a medium-sized stock pot. Â Boil for 3 minutes, add the milk and return to a boil. Â 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. Â 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. Â Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form. Â Be careful not to over-beat. Â (Note: Â The rice will may be very stiff. Â Stir it to loosen it up and then stir it more after the cream has been added to break up any clumps.) Â 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!
Risalamande (Danish Rice Pudding)
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. Â 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.
Jenn says
This look amazing can’t wait to try to make it! Do you have a recipe for the warm cherry sauce by chance or maby a brand that you prefer? Thank you in advance!
Kimberly Killebrew says
Thank you, Jenn! The link for the cherry sauce is in the list of ingredients. If you click on “cherry sauce” it’ll take you to the recipe here: https://www.daringgourmet.com/cherry-dessert-sauce/ Happy cooking!
B says
I make this for Christmas in my family, but it works for Thanksgiving too! I replace the cherry sauce with an orange cranberry sauce and it works wonderfully
Kimberly Killebrew says
Thank you so much B, and the orange cranberry sauce sounds fantastic!
Teresa says
Thank you for your recipe. My mother was Danish and we’ve had risalamande for Christmas dessert, always. I’ve been making it for my family now. But never have I (or my mother) cooked the rice before in water. It’s just milk. Can you explain the science behind why you ‘pre-cook’ the rice in a little water first?
Thanks
Kimberly Killebrew says
Hi Teresa, this is the method I was taught for achieving the best texture. You’re initially boiling the rice until basically al dente. We want to avoid boiling the milk. Once the milk is added it’s brought up to temp just very briefly before turning it down to low and then the rice is going to cook very low and slow.
Amalka Woodall says
We are getting brown bits during boiling which I presume is the milk. The boiling state just seems too. Certainly does not look the lovely white rice that is on your photos.
Kimberly Killebrew says
Hi Amalka, if you’re getting browned bit that’s because the temperature is too high and the milk is scorching. Be sure to simmer it over low heat.
Ken Handberg says
I just use milk. I also use a double boiler, throw the rice and milk with a touch of sugar in immediately (when pot is still cold) once the water starts to boil in the lower pot turn down the heat so it boils gently. Stir occasionally. Have never burnt my rice by doing it this way.
Angela says
I love this recipe and have been using it for our Christmas Eve dinner since I discovered it five years ago. I am thoroughly American so I do sweeten it more to how we like it and I actually add white chocolate at the end of the cooking period. We look forward to it every year! Thanjs for the recipe.
Kimberly Killebrew says
I’m so happy this has become a Christmas tradition, Angela, thank you! :)
Christine Perry says
I’m about to make this for Christmas Eve. What is the difference in the flavour between using the vanilla bean paste versus extract in the cream?
Kimberly @ The Daring Gourmet says
Hi Christine, you can use either but vanilla bean paste has a more intense flavor than extract.
Bea says
Recipe worked very well but note that the servings are VERY large xx
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!