Risalamande - The Traditional Danish Rice Pudding | How to make Risalamande - The Traditional Danish Rice Pudding

By Tikuli Dogra  |  13th Jun 2016  |  
5.0 from 1 review Rate It!
  • Risalamande - The Traditional Danish Rice Pudding, How to make Risalamande - The Traditional Danish Rice Pudding
Risalamande - The Traditional Danish Rice Puddingby Tikuli Dogra
  • Prep Time

    20

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

17

1





About Risalamande - The Traditional Danish Rice Pudding

Risalamande gets its name after the French ris à l’amande which typically means Rice and Almonds, the two main ingredients of this dessert. A day before Christmas Danish families prepare risengrød or the rice pudding and then on the eve of the Christmas day the leftover pudding is used as Risalamande by adding whipped cream, vanilla and almonds. Apart from Denmark and it is also prepared in most of the Nordic and European countries. Delicately sweet and creamy, this pudding is served with warm cherry sauce as topping. There is also a tradition of leaving one whole almond in the dish and whoever finds it gets a special prize. Now, that's what I call absolutely delicious fun food.

The delicious and mouthwatering Risalamande - The Traditional Danish Rice Pudding is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Risalamande - The Traditional Danish Rice Pudding is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Risalamande - The Traditional Danish Rice Pudding. Tikuli Dogra shared Risalamande - The Traditional Danish Rice Pudding recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Risalamande - The Traditional Danish Rice Pudding. Try this delicious Risalamande - The Traditional Danish Rice Pudding recipe at home and surprise your family and friends. You can connect with the Tikuli Dogra of Risalamande - The Traditional Danish Rice Pudding by commenting on the page. In case you have any questions around the ingredients or cooking process. The Risalamande - The Traditional Danish Rice Pudding can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Risalamande - The Traditional Danish Rice Pudding with other users

Risalamande - The Traditional Danish Rice Pudding

Ingredients to make Risalamande - The Traditional Danish Rice Pudding

  • For the rice pudding or Risengrød :
  • Short Grain White Rice - 1 cup ( I used broken basmati rice but you can use sushi rice or pudding rice too)
  • Water - 1/2 cup
  • Whole Full Cream Milk - 1 litre
  • Sugar - 2-3 Tablespoon ( You can use Vanilla Sugar or Cinnamon sugar too)
  • To make Risalamande :
  • Vanilla Beans - 1-2 ( I used 1 teaspoon pure Vanilla Extract)
  • Almonds (Blanched) - 100 gms (Roughly Chopped and 1 whole)
  • Whipped Cream - 1 1/2 Cups
  • For Cherry Sauce :
  • Frozen or Fresh Sweet Cherries - 2 Cups (Stems and pits removed)
  • Water - 1/2 cup
  • Granulated Sugar - 1/2 Cup
  • Lemon Juice - 1 tablespoon
  • 1 tablespoons of corn starch mixed with 2 tablespoons of cold water
  • Pure Vanilla extract - 1 teaspoon (Optional)

How to make Risalamande - The Traditional Danish Rice Pudding

  1. Rice Pudding for Risalamande :
  2. The traditional Risengrød or the rice pudding usually has salt and doesn't have whipped cream, almonds and vanilla so when making for rasalamande we omit the salt and add the three other ingredients.
  3. Pour water and rice in a medium heavy bottom pot, cover the lid and let it boil for a 2-3 minutes.
  4. Now add the milk and let it come to a boil while stirring continuously.
  5. Split the vanilla beans lengthwise and scrape out the seeds.
  6. Add the vanilla from the beans and also the empty beans to the milk and let it simmer for 40-45 minutes or until the pudding is well cooked.
  7. If using the Vanilla extract instead of beans stir it in the pudding after it is prepared and chilled completely.
  8. The rice has a tendency to stick to the pot and burn so stirring constant stirring is essential. Keep the flame low.
  9. Once the rice is cooked properly add the sugar and stir. It will make the mixture a little watery but don't worry as we will simmer it some more. You can use plain white sugar or cinnamon sugar as per your taste.
  10. Cover the pudding with lid for the last 15 min and keep the flame very low or the pudding will burn.
  11. Turn off the stove and remove the vanilla beans from the pudding.
  12. Let it come to room temperature and then transfer it into a serving dish or tupperware box and refrigerate overnight or until it is chilled.
  13. Once the pudding is chilled take it out and break it up with a spoon.
  14. To blanch the Almonds - In a bowl take the almonds and pour hot water over them. Let them soak for 5-10 minutes.
  15. Take the almonds one by one and press between the two fingers so that the skin separates from the nuts.
  16. Coarsely chop them and mix in the chilled pudding. Add vanilla extract now if you are not using the vanilla beans.
  17. In a bowl take the whipping cream and sugar and beat with a hand mixer till you achieve peaks.
  18. Add half of the cream in the pudding and stir well. Fold in rest of the whipped cream in small amounts till a creamy texture is achieved.
  19. Keep the pudding aside in the fridge.
  20. The pudding is low on sweetness as we will add the gorgeous sweetness of cherry sauce on it.
  21. Now to make Cherry Sauce :
  22. The cherry sauce is an important element of this dish. Be generous with its quantity.
  23. In a medium saucepan add washed, pitted cherries, sugar,and water. Keep it on a medium heat. You can add a vanilla if desired but I don't as it masks the taste of the cherries.
  24. Let the mixture simmer till the cherries are tender.
  25. Stir in the lemon juice.
  26. Remove any froth that comes on the top.
  27. Combine the corn starch in cold water and whisk it properly. Add to the sauce and stir.
  28. Bring the sauce to a boil and remove the vanilla bean if using.
  29. Simmer till the sauce is thick enough to cover the back of a metal spoon.
  30. Remove from heat and it is ready to serve with the rice pudding.
  31. Add a little pudding in a bowl/ short glass/ ice cream goblet and top it up with generous amount of Fresh warm cherry sauce before serving.
  32. You can sprinkle some almond shavings as garnish.
  33. Don't forget the hide the whole almond in one of the servings of in the main pudding bowl just for fun.
  34. Enjoy the rich, creamy pudding with the warm cherry sauce on the side.
  35. You can layer the puddings like I did or let your guests pour the cherry sauce over their pudding as per their liking.

My Tip:

1. You can use the ready made cherry sauce or even add a little brandy or cherry liqueur to the sauce. 2 Use larger cherries as they look prettier in the sauce. 3. Make sure the cherries are not all mashed up. Leave some of them whole. 4. I have not used vanilla beans here but pure vanilla extract.

Reviews for Risalamande - The Traditional Danish Rice Pudding (1)

Sanjay Reddya year ago

Amazing recipe, thanks for sharing :)
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