Danish Christmas Rice Pudding with cherry sauce

Risalamande was created in the last part of the 19th century.  In the early 1900's, risalamande experienced an increase in popularity, being touted as a "savings" dessert because the ingredients were cheap and easy to get. The dessert is made out of rice pudding mixed with whipped cream, vanilla, and chopped almonds.  The delicious and easy dessert is usually served cold with warm cherry sauce (kirsebærsauce).

Below is a simple Danish Christmas Rice Pudding with cherry sauce recipe.  The first stage is to make the rice pudding.  The second stage is to make the risalamand.

1st Stage is to make the rice pudding (in Danish risengrød):
Ingredients to make the rice pudding
1 1/4 cup water
1 cup white long-grained rice (Grødris)
4 1/2 cup milk
2 teaspoons of vanilla
2 cups of chopped whole almonds
1 almond (do not chop)

Directions to make the rice pudding:
The first stage is to make the rice pudding. Place water and rice in a medium cooking pot, cover with a lid and simmer for 2 minutes. Add milk and vanilla and simmer over low heat for 40-45 minutes until rice is tender. (Stir often to make sure the milk does not burn, especially the last 30 minutes.) You may have to turn the heat all the way down as low as your stove will allow and cover with a lid for the last 15 minutes. Then, put the rice pudding in a container and cool it down in the refrigerator.

While the rice pudding is cooling you can blanch almonds. Place the 2 cups of almonds in a small dish and pour boiling water over to cover. Let sit in water for 1 minute, drain and rinse with cold water. Pat dry and slip the skins off. (I usually blanch two almonds in case I have trouble with one.)  Then, chop the almonds.  Stir in the chopped almonds into the bowl of cool rice pudding.

The 2nd stage is to make the risalamande.
Ingredients to make the risalamande:
Bowl of cool rice pudding with chopped almonds
1 1/2 cup whipping cream
4 tablespoon of sugar
1 vanilla bean

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Directions to make the risalamande.
Make whip cream in a small bowl with a handheld mixer.  Add into the bowl confectioners sugar and vanilla bean. Whip the cream until you see tracks from beaters in the cream.

Then, fold half of the whipping cream to rice/almond mixture.  Keep adding in increments small amounts of whip cream. The final texture should be fluffy. Place covered in refrigerator until ready to serve. Before serving Ris a la mande, place one blanched almond in mixture and stir well to hide almond.

Ingredients for cherry sauce or kirsebærsauce:
15 oz can 1 Pitted Oregon Bing Cherries in heavy syrup
1 tablespoon cornstarch
water
Directions for cherry sauce.
In a small dish mix together the cornstarch and some water to form the thickening agent and set it aside. In a small saucepan bring cherry and syrup to a simmer. Add the cornstarch/water mixture to cherries a little at the time, stirring until syrup starts to thicken. Simmer for 1 minute and remove from heat.

Serve Risalamande cold with the warm cherry sauce on top. We usually serve it on a Danish Royal Copenhagen Christmas plate.

The person who finds the almond will get an extra gift during the Christmas celebrations. This usually helps on the number of second helpings. It is a tradition not to reveal who has the almond until all the pudding has been eaten.
Glædelig Jul and Merry Christmas♥ !


We hope you enjoy the Danish Christmas rice pudding video!  


*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

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