Risalamande
Risalamande (rees-ah-lah-MAHND)
Rice Pudding with Cherry Sauce
Cold creamy rice pudding folded with whipped cream, vanilla, and chopped almonds, served with warm cherry sauce — Denmark's essential Christmas dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large glass bowl
Garnishes: whole almonds, vanilla bean
Accompaniments: warm cherry sauce
Instructions
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1
Cook rice in milk with vanilla bean and sugar, stirring often, until thick and creamy (25-30 min). Cool completely.
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2
Fold whipped cream and chopped almonds into the cold rice pudding. Hide one whole almond in the mixture.
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3
For cherry sauce: simmer cherries with sugar and water for 10 min. Thicken with cornstarch mixed in cold water.
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4
Serve rice pudding cold in a large bowl with warm cherry sauce on the side.
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5
The person who finds the whole almond wins a prize — traditionally a marzipan pig.
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6
Players must keep poker faces to avoid revealing they found the almond too early.
Did You Know?
The hidden almond game causes such excitement at Danish Christmas dinners that families have been known to argue about whether someone swallowed the almond to avoid detection.
Chef's Notes
Equipment Tips
- saucepan
- large bowl
- serving bowl
Garnishing
whole almonds, vanilla bean
Accompaniments
warm cherry sauce
The Story Behind Risalamande
Risalamande was adopted from French cuisine (riz à l'amande) in the 19th century and became inseparable from Danish Christmas Eve. The hidden almond tradition turns dessert into a game, with the winner receiving a marzipan pig. It is served after the main course on December 24th in virtually every Danish home.
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