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Desserts

Risalamande

The Quirky Foodster Team

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20 min (plus overnight chilling)
Prep
50 min
Cook

Ingredients

  • 200 g (1 cup) short-grain rice pudding rice
  • 1 l (4 cups) whole milk
  • 1 vanilla pod, split, or 1 tsp vanilla extract
  • 100 g (3.5 oz) whole almonds, blanched and chopped, plus 1 whole almond
  • 300 ml (1 1/4 cups) heavy cream, whipped
  • 50 g (1/4 cup) sugar
  • 500 g (1.1 lb) cherries or cherry pie filling, for sauce
  • 1 tbsp (10 g) cornstarch, for the sauce

Method

  1. Rinse the rice, then simmer gently in the milk with the vanilla pod over low heat for 40-50 minutes, stirring often, until thick and tender.
  2. Remove the vanilla pod and stir in the sugar; let the rice pudding cool completely, ideally overnight in the fridge.
  3. Once cold, fold the whipped cream, chopped almonds and the single whole almond into the rice pudding.
  4. For the cherry sauce, gently heat the cherries with a little of their juice, thickened with cornstarch mixed in cold water, until glossy.
  5. Serve the risalamande cold in bowls, topped generously with warm cherry sauce.

Introduction: Denmark's definitive Christmas Eve dessert, risalamande combines cold rice pudding, whipped cream, chopped almonds and a single hidden whole almond with warm cherry sauce.

Cultural Background: Denmark's definitive Christmas Eve dessert, risalamande combines cold rice pudding, whipped cream, chopped almonds and a single hidden whole almond with warm cherry sauce. Finding the whole almond traditionally wins a small marzipan pig, making dessert into a beloved family game.

Tips: The rice pudding base must be completely cold before folding in the cream, or it will deflate. Whoever finds the whole almond traditionally receives a small marzipan pig or gift.

Variations: Some households add a splash of almond liqueur to the cherry sauce. A little grated orange zest in the rice pudding adds a festive brightness. Naturally vegetarian; use a plant-based milk and cream alternative for a vegan version, adjusting simmering time as needed.

Storage: Refrigerate the assembled dessert in an airtight container for up to 2 days.

Reheating: Served cold; only the cherry sauce is reheated gently before serving.

Nutrition: Approx. 380 kcal, 7g protein, 20g fat, 42g carbohydrates per serving.

FAQs

Q: What happens if I find the whole almond?
A: Tradition says the finder wins a small prize, usually a marzipan pig, hidden by the host beforehand.

Q: Can I make the rice pudding a day ahead?
A: Yes, in fact it's traditional to make it the day before so it's thoroughly chilled before assembling.

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