📝 About This Recipe
Risalamande is the crowning jewel of the Scandinavian Christmas table, a luxurious evolution of classic rice porridge lightened with velvety whipped cream and flecked with crunchy almonds. This elegant dessert balances the comforting, vanilla-scented creaminess of the pudding against a vibrant, tart-sweet cherry sauce served warm. Deeply rooted in Danish tradition, it is famously served with a single whole almond hidden inside; the lucky finder wins a small prize and good fortune for the coming year.
🥗 Ingredients
The Rice Base (Grød)
- 1 cup Pudding Rice (Short-grain rice such as Arborio or specialized porridge rice)
- 1 cup Water (To start the rice)
- 4 cups Whole Milk (Full fat is essential for creaminess)
- 1/2 teaspoon Salt (Fine sea salt)
- 1 piece Vanilla Bean (Split lengthwise and seeds scraped)
The Fold-In Elements
- 3.5 ounces Blanched Almonds (Coarsely chopped (reserve one whole almond))
- 3-4 tablespoons Granulated Sugar (Adjust to taste)
- 1.5 cups Heavy Whipping Cream (Cold, for maximum volume)
- 1/4 teaspoon Almond Extract (Optional, for extra depth)
The Cherry Sauce (Kirsebærsauce)
- 1 jar Jarred Sour Cherries (Approx 24 oz, in syrup/juice)
- 1 tablespoon Cornstarch (Mixed with 2 tbsp cold water)
- 2 tablespoons Sugar (Depending on the sweetness of the cherries)
- 1 tablespoon Port Wine or Amaretto (Optional, for a sophisticated finish)
👨🍳 Instructions
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1
In a large, heavy-bottomed saucepan, bring the water and rice to a boil. Let it simmer for 2 minutes while stirring constantly to prevent sticking.
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2
Add the milk, salt, and the vanilla bean (both the seeds and the pod). Bring to a gentle boil, then immediately reduce the heat to the lowest setting.
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3
Cover the pot with a tight-fitting lid and let the rice simmer very gently for 35-45 minutes. Stir every 10 minutes to ensure the bottom doesn't scorch.
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4
Once the rice is tender and the mixture is thick and creamy, remove from heat. Stir in the sugar while hot, then discard the vanilla pod.
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5
Transfer the rice porridge to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely cold (at least 4 hours or overnight).
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6
Blanch your almonds by soaking them in boiling water for 1 minute, slipping off the skins, and then coarsely chopping them. Remember to keep one whole almond aside!
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7
In a separate chilled bowl, whip the heavy cream and almond extract until soft peaks form. Do not over-whip; you want it light and airy.
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8
Take the cold rice pudding out of the fridge and stir it vigorously to loosen the texture. Gently fold in the chopped almonds and the hidden whole almond.
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9
Carefully fold the whipped cream into the rice mixture using a spatula, working in batches to maintain the fluffiness until the pudding is uniform.
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10
For the sauce: Pour the cherries and their juice into a small saucepan. Add sugar and bring to a simmer over medium heat.
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11
Stir the cornstarch-water slurry into the simmering cherries. Stir constantly for 1-2 minutes until the sauce thickens and becomes clear and glossy.
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12
Remove the sauce from heat and stir in the port wine or amaretto if using. Keep warm until ready to serve.
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13
Serve the cold Risalamande in a large glass bowl or individual ramekins, topped generously with the warm cherry sauce.
💡 Chef's Tips
Always cook the rice porridge the day before to allow the flavors to meld and the texture to set properly. Use a heavy-bottomed pot or a simmer mat to prevent the milk from burning at the bottom of the pan. When folding in the whipped cream, use a light hand; the goal is a mousse-like consistency, not a dense paste. If the cold rice pudding is too stiff before adding cream, stir in a splash of cold milk to loosen it up. Don't forget the 'Almond Gift' (Mandelgave)—a small marzipan pig or box of chocolates for whoever finds the whole almond!
🍽️ Serving Suggestions
Serve with a glass of chilled Danish Cherry Wine or a sweet dessert wine like Sauternes. Pair with a side of 'Brunkager' (Danish pepper nuts) for extra spice and crunch. For a modern twist, garnish with a few sprigs of fresh mint or a dusting of cinnamon. Provide extra warm cherry sauce in a separate pitcher on the table for guests to add more. Serve in crystal glassware to showcase the beautiful contrast between the white pudding and red sauce.