Risalamande (Danish rice pudding)
Treat yourself to this classic Danish Christmas dessert that combines creamy rice pudding with whipped cream and chopped almonds. Risalamande is light and airy with a gentle sweetness from vanilla and sugar, making it a much-loved festive treat. Serve it with cherry sauce for a contrast of cool, creamy sweetness and warm, tangy fruit. Do not forget to hide the whole almond for a fun tradition!
Ingredients
Rice pudding
|
Water
|
300 ml |
|---|---|
|
Vanilla pod
|
1 |
|
Pudding rice (or any short-grain rice such as arborio or carnaroli)
|
180 g |
| 1 l |
Risalamande
|
Blanched almonds
|
100 g |
|---|---|
|
Sugar
|
3 tbsp |
|
Double cream
|
500 ml |
To serve
|
Cherry sauce
|
500 g |
|---|
Method
Rice pudding
Risalamande
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
If you do not have a vanilla pod, replace it with 2 teaspoons of vanilla sugar. Stir it into the cooled rice pudding together with the sugar before folding in the whipped cream. Vanilla extract also works as a substitute. Use about 1 teaspoon, though it will give a slightly more intense vanilla flavour than a pod or vanilla sugar would.
Stir the chilled rice pudding thoroughly before adding the sugar and chopped almonds. As it rests in the fridge, the starch in the pudding rice sets and makes the pudding compact and firm. Loosening it first separates the rice grains and creates a smoother base. This helps the sugar, almonds, and whipped cream incorporate evenly for a light, airy result.
After stirring ⅓ of the whipped cream into the rice pudding, fold the rest with large, sweeping motions using a spatula. Lift from the bottom and turn the bowl as you go. If you stir vigorously, you knock air out of the cream, leaving you with a dense, heavy risalamande instead of an airy texture. Stop folding as soon as the mixture looks uniform.
Chill the finished risalamande in the fridge for at least 2–3 hours before serving. This gives the chopped almonds and sugar time to infuse their flavours evenly throughout the risalamande. The texture also improves as the rice absorbs some of the liquid from the cream.
FAQ: Questions about this risalamande
Risalamande has a story behind it, and there are a few things that are good to know before you make it. If you have questions, you will find answers to the most frequently asked ones below, including what type of rice to use and how to store it.
What is risalamande?
Risalamande is a classic Danish Christmas dessert made from cold rice pudding folded with whipped cream, sugar, and chopped almonds. It is traditionally served with warm or cold cherry sauce and includes a fun tradition. A whole almond is hidden inside, and whoever finds it in their portion wins a small prize.
Why is it called risalamande?
The name risalamande comes from the French riz à l'amande, meaning "rice with almonds", which reflects the dessert's main ingredients. The name has been used in Denmark since the dessert became a Christmas tradition. And despite the French-sounding name, risalamande is a distinctly Danish creation, deeply rooted in the country's Christmas culture.
What type of rice should I use for risalamande?
Use a short-grain rice like pudding rice for risalamande. Its high starch content releases slowly during cooking, which is what gives the rice pudding its thick, creamy consistency. Other short-grain varieties, such as arborio, can also work, though the texture will not be quite the same since arborio has a firmer centre that stays slightly al dente rather than softening as completely as pudding rice. If you have leftover rice pudding made with pudding rice, you can use it as long as it is completely cold before folding in the whipped cream.
What do I do if the rice absorbs all the liquid before it is soft?
If the rice absorbs all the liquid before it is soft, add 50–100 ml of milk at a time and continue simmering gently until the rice is completely tender. Stir often to prevent the rice from sticking to the bottom, and cover with a lid between stirs.
Can I make risalamande the day before?
Yes, you can make risalamande the day before. The rice pudding can be made ahead and chilled overnight before folding in the whipped cream, sugar, and almonds. You can also prepare the finished dessert a day ahead and keep it covered in the fridge until serving. Both methods work well. Gently stir it through or fold in a little extra whipped cream if the texture seems firm.
How long does risalamande last in the fridge?
Risalamande keeps well in the fridge for up to 3 days when stored in an airtight container. The texture stays creamy, though the rice may absorb a little more liquid over time, making it slightly firmer. If this happens, fold in a little extra whipped cream before serving to restore the light, airy texture.
Can I freeze risalamande?
Freezing is not recommended for risalamande. The whipped cream and rice pudding do not hold their texture well after thawing. The cream tends to separate, and the rice pudding can become watery, leaving you with a grainy, uneven texture.
Nutritional values per serving
Energy:
472 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 3 g |
| Protein | 5.2 % | 6 g |
| Fat | 55 % | 29.4 g |
| Carbohydrates | 39.8 % | 46.3 g |
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Make the Danish rice pudding risalamande
When it comes to Danish Christmas traditions, risalamande is an absolute must. Made from just a few ingredients, this almond rice pudding is deceptively simple. Creamy, vanilla-scented rice pudding is folded with whipped cream for a light, airy texture, and chopped almonds add a satisfying crunch. A generous spoonful of cherry sauce on top adds a sweet, tangy counterpoint to the creamy rice pudding. And since it tastes this good, there is really no reason to save it just for Christmas.
Wonderfully creamy with whipped cream
It is amazing what a good whip of cream can do. Chilled rice pudding is thick and compact, and folding in whipped cream is what gives risalamande its light, airy texture. The gentle folding motion preserves the air in the cream, creating a consistency that melts on your tongue. The best part is that you have control over the final texture. Add more whipped cream for a lighter, almost mousse-like texture, or hold some back if you prefer a denser, firmer consistency.
With vanilla and chopped almonds
As the rice cooks slowly in milk, the vanilla seeds and pod infuse the rice with a warm, sweet aroma that softens the natural starchiness of the pudding. The floral sweetness of vanilla complements both the rice pudding and the whipped cream.
The chopped almonds contribute more texture than flavour. Their firm, nutty crunch breaks through the soft, airy creaminess of the risalamande, so each bite has a little resistance alongside the smoothness of the cream. Toast them lightly beforehand if you want a deeper, more pronounced nuttiness.
Serve with warm or cold cherry sauce
No risalamande is complete without cherry sauce. The rice pudding and whipped cream are mild and creamy, which is exactly what makes them so good, but also exactly why the cherry sauce makes such a welcome counterpoint. Its fruity sweetness and subtle tartness are a bright contrast to the cream, giving the palate something fresh to come back to. Spoon it over warm or serve it chilled, either works well alongside the cold dessert.
Enjoy a Christmas Eve tradition
Risalamande marks the sweet ending to Christmas Eve dinner. But it is more than a dessert. A whole blanched almond is hidden somewhere inside, and guests of all ages eat slowly and carefully, eyes peeled for that lucky find. Whoever gets the almond claims a small gift, and the anticipation that builds around the table is half the fun. Bring the tradition into your home and enjoy a bit of lively, competitive family fun.
If you are intrigued by this Danish rice pudding, our Christmas ice cream combines similar flavours with a new take on a Scandinavian classic. More into baking? Our gingerbread loaf and panettone are great for festive gatherings.
Make this risalamande your own
Play around with the ingredients to put your own spin on this Danish rice pudding recipe. Swap the cherry sauce for a different berry compote, or add a touch of orange zest to the rice pudding for a citrusy note. You can replace some of the almonds with toasted hazelnuts, which are softer and less crunchy than almonds but bring a rich, earthy nuttiness. Or add a little almond extract for a more pronounced almond flavour. If this risalamande has put you in the Christmas spirit, browse our Christmas desserts for more sweet ways to round off the festive season, or head over to our Christmas baking recipes for warm and fresh bakes.
