📝 About This Recipe
Risalamande is the crowning jewel of the Danish Christmas table, a luxurious evolution of classic rice porridge lightened with airy whipped cream and crunchy almonds. This elegant dessert balances the creamy, vanilla-scented rice with a vibrant, tart cherry sauce, creating a symphony of textures and temperatures. Hidden within the bowl is a single whole almond; the lucky finder wins a prize, making this dish as much a festive tradition as it is a culinary delight.
🥗 Ingredients
The Rice Porridge Base
- 1 cup Short-grain porridge rice (Pudding rice or Arborio work well)
- 1 cup Water
- 4 cups Whole milk (Full fat is essential for creaminess)
- 1/2 teaspoon Salt
The Cream Fold
- 2 cups Heavy whipping cream (Chilled)
- 4 tablespoons Granulated sugar (Adjust to taste)
- 1 piece Vanilla bean (Seeds scraped; or 2 tsp vanilla paste)
- 3.5 ounces Blanched almonds (Slivered or roughly chopped)
- 1 piece Whole blanched almond (The 'lucky' almond)
The Cherry Sauce (Kirsebærsauce)
- 1 jar Jarred tart cherries in syrup (Approx 14-16 oz)
- 1 tablespoon Cornstarch (Mixed with 2 tbsp cold water)
- 2 tablespoons Sugar
- 1 teaspoon Lemon juice (To brighten the flavor)
👨🍳 Instructions
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1
In a heavy-bottomed pot, bring the water and rice to a boil over medium-high heat. Let it simmer for 2 minutes while stirring constantly to prevent sticking.
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2
Add the milk and salt to the pot. Bring the mixture to a gentle boil, then immediately reduce the heat to very low.
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3
Cover the pot with a tight-fitting lid and simmer for 35-45 minutes. Stir every 10 minutes to ensure the bottom doesn't scorch. The rice is done when it is tender and has absorbed most of the milk, resulting in a thick porridge.
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4
Remove the porridge from the heat. Stir in the vanilla seeds (or paste). Transfer the porridge to a large bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
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5
Allow the rice porridge to cool completely in the refrigerator. This can be done the day before to save time.
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6
Once the rice is cold, stir it vigorously with a spoon to loosen the texture. If it is too stiff, you can add a tablespoon of milk.
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7
Stir the chopped almonds and the sugar into the cold rice mixture. Ensure they are evenly distributed.
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8
In a separate chilled bowl, whip the heavy cream until it forms soft-to-medium peaks. Do not over-whip into stiff peaks, or the final texture will be grainy.
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9
Gently fold one-third of the whipped cream into the rice mixture to lighten it. Then, fold in the remaining cream carefully to maintain the airy volume.
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10
Drop the single whole blanched almond into the bowl and stir once or twice to hide it. Chill the Risalamande for at least 1 hour before serving.
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11
Prepare the sauce: Pour the cherries and their syrup into a small saucepan. Add the sugar and lemon juice, and bring to a simmer over medium heat.
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12
Whisk the cornstarch and water together to create a slurry. Gradually stir the slurry into the simmering cherries until the sauce thickens slightly and becomes glossy.
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13
Remove the sauce from heat. It can be served warm or at room temperature, though warm is traditional.
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14
To serve, spoon the cold Risalamande into individual glass bowls or one large serving bowl, and top generously with the warm cherry sauce.
💡 Chef's Tips
Always use a heavy-bottomed pot for the rice porridge to prevent the milk from burning at the bottom. For the best texture, ensure the rice porridge is completely cold before folding in the whipped cream. Blanch your own almonds by boiling them for 1 minute, then 'popping' them out of their skins for the freshest flavor. If the dessert is too thick after chilling, fold in a few extra tablespoons of whipped cream just before serving. Don't forget the 'Almond Gift'—usually a marzipan pig or a box of chocolates for the person who finds the whole almond!
🍽️ Serving Suggestions
Serve with a glass of sweet Port wine or a traditional Danish cherry wine. Pair with small ginger cookies (brunkager) on the side for extra crunch. Serve in clear glass bowls to showcase the beautiful contrast between the white rice and red sauce. Accompany with a hot cup of coffee or spiced gløgg for a cozy winter experience.