📝 About This Recipe
Risalamande is the crown jewel of Danish Christmas traditions, a luxurious evolution of classic rice porridge folded with pillows of whipped cream and crunchy almond slivers. This elegant 'Rice & Grain Bowl' balances the cool, vanilla-scented creaminess of the pudding against a vibrant, spiced cherry sauce served piping hot. It is more than just a dessert; it is a comforting ritual of 'hygge' that brings warmth to the coldest winter nights.
🥗 Ingredients
The Rice Base (Grød)
- 1 cup Short-grain pearl rice (specifically 'Grødris' or Arborio rice)
- 1 cup Water
- 4 cups Whole milk (full fat is essential for creaminess)
- 1/2 teaspoon Salt (fine sea salt)
The Folding Elements
- 2 cups Heavy whipping cream (very cold)
- 4 tablespoons Granulated sugar
- 1 piece Vanilla bean (split and seeds scraped)
- 1/2 cup Blanched almonds (roughly chopped)
- 1 piece Whole blanched almond (the 'lucky' almond for tradition)
Warm Cherry Sauce (Kirsebærsauce)
- 1 jar Jarred sour cherries in syrup (approx 24 oz / 700g)
- 1 tablespoon Cornstarch (dissolved in 2 tbsp cold water)
- 1 piece Cinnamon stick (optional for warmth)
- 1 teaspoon Lemon juice (to brighten the flavor)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, bring the water and rice to a boil. Let it simmer for 2 minutes until the water is mostly absorbed; this prevents the milk from scorching later.
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2
Pour in the whole milk and add the salt. Bring to a very gentle simmer while stirring constantly to ensure the rice doesn't stick to the bottom.
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3
Reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and cook for 35-45 minutes. Stir every 10 minutes to maintain a creamy consistency.
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4
Once the rice is tender and the mixture has reached a thick porridge consistency, remove from heat. Stir in the vanilla seeds and sugar while it's still warm.
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5
Transfer the porridge to a large bowl. Press a piece of plastic wrap directly onto the surface of the rice to prevent a skin from forming, and refrigerate for at least 4 hours, or ideally overnight.
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6
While the rice chills, prepare the almonds. Blanch them in boiling water for 30 seconds, peel off the skins, and chop them into medium-sized bits. Keep one whole for the game!
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7
In a small saucepan, combine the jarred cherries and their syrup with the cinnamon stick. Bring to a gentle simmer over medium heat.
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8
Whisk the cornstarch slurry into the bubbling cherry sauce. Stir constantly for 1-2 minutes until the sauce thickens and becomes glossy. Stir in the lemon juice and set aside.
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9
When ready to serve, take the cold rice porridge out of the fridge and stir it vigorously to loosen the texture.
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10
In a separate bowl, whip the heavy cream until soft peaks form. Do not over-whip; you want it light and airy, not stiff like butter.
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11
Gently fold the chopped almonds and the single whole almond into the rice porridge.
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12
Using a spatula, fold the whipped cream into the rice mixture in three batches. Use a light hand to keep the pudding fluffy and voluminous.
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13
Reheat the cherry sauce gently on the stove. It should be hot when it hits the cold pudding.
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14
Spoon the cold Risalamande into individual bowls and top generously with the warm cherry sauce.
💡 Chef's Tips
Always use full-fat milk and cream; the fat carries the delicate vanilla flavor and provides the signature mouthfeel. If the chilled rice porridge is too stiff to fold, whisk in a splash of cold milk before adding the whipped cream. For the most authentic flavor, use a real vanilla bean rather than extract; the tiny black specks are a hallmark of the dish. Don't chop the almonds too finely—you want a distinct crunch to contrast with the soft rice and cream. The 'Almond Gift' tradition: The person who finds the whole almond wins a small prize (mandelgave), usually a marzipan pig or chocolate!
🍽️ Serving Suggestions
Serve with a glass of chilled Danish Cherry Wine (Kirsebærvin) for the ultimate pairing. A small glass of Port or sweet Sherry also complements the rich cream and tart cherries beautifully. For a modern twist, garnish with a few sprigs of fresh mint or a dusting of orange zest. Pair with a side of crisp ginger snaps (Brunkager) for an extra layer of texture. Enjoy as the grand finale to a traditional Scandinavian feast of roast pork or duck.