Risalamande (Danish Rice Pudding)
Wonderfully creamy and delightfully flavorful, this famous rice pudding is sure to win you over!
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
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