Risalamande - Danish Rice and Almond Pudding
Servings: 8 servings
Ingredients
for the risalamande:
- 1 cup (195g) risotto rice such as Arborio or Grødris or Milchreis
- 3/4 cup (180ml) water
- 2 vanilla beans
- 4 1/2 cups (1080ml) whole milk
- 1/4 teaspoon salt
- 1/3 cup (65g) granulated sugar
- 1 cup (125g) whole blanched (skinless) almonds
- 1 single whole almond
- 2 cups (480ml) heavy cream
for the cherry sauce:
- 2 jars cherries in cherry juice 24 oz/680g net weight, I used lightly sweetened
- 1 1/2 cups cherry juice from the jar
- 2 1/2 tablespoons corn starch
- 1/2 cup (100g) granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons lemon juice
Instructions
Make the risalamande:
- Add rice and water to a large pot. Bring to a boil then cook for 2-3 minutes over medium-high heat or until water is almost evaporated.1 cup (195g) risotto rice, 3/4 cup (180ml) water
- Add milk and salt. Bring the milk to a boil over medium/medium-low heat. While it is coming to a boil, scrape the seeds out of the vanilla beans. Add the scraped seeds and the remaining pods to the milk. Reduce the heat to the minimum, cover the pot, and cook until the rice is soft, about 35 minutes (the cooking time may vary depending on the rice variety used). Make sure to stir the rice from time to time to prevent it from burning or sticking to the bottom of the pot.2 vanilla beans, 4 1/2 cups (1080ml) whole milk, 1/4 teaspoon salt
- The rice pudding will be very runny at first but will thicken quickly once you remove the pot from the heat.
- Stir in granulated sugar.1/3 cup (65g) granulated sugar
- Leave the rice pudding to cool completely. Do not skip this step - if you add whipped cream to warm rice pudding, it will melt. (This is a good time to make the cherry sauce, see below).
- Stir in roughly chopped almonds. Leave one almond whole as a surprise and add it as well.1 cup (125g) whole blanched (skinless) almonds, 1 single whole almond
- Make whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 3 minutes.2 cups (480ml) heavy cream
- Gently fold the whipped cream into the rice pudding in three additions.
- Use immediately or chill in the fridge until ready to serve. Remove the vanilla pods.
Make the cherry sauce:
- Drain the cherries and reserve the juice. Add the cherries to a medium pot.2 jars cherries in cherry juice
- In a medium bowl, whisk together 1 1/2 cups of the cherry juice with cornstarch until combined. Add this mixture to the cherries.1 1/2 cups cherry juice from the jar, 2 1/2 tablespoons corn starch
- Add the remaining ingredients.1/2 cup (100g) granulated sugar, 2 teaspoons vanilla extract, 1 1/2 tablespoons lemon juice
- Bring to a boil, then cook for 2-3 minutes until the sauce thickens.
- Adjust the sweetness to your liking. You may need to add more sugar if you are using cherries in unsweetened juice, as the sweetness can vary depending on the brand.
- Let the sauce cool until warm but not hot. The sauce will thicken slightly as it cools.
Serve:
- Spoon the risalamade into bowls (it should be cold or at room temperature) and spoon the warm (but not hot) cherry sauce over the top.
- Enjoy!
Notes
The best way to make it ahead is to make the rice pudding 1-2 days before you want to serve it and fold in whipped cream and chopped almonds just before serving. You can make cherry sauce 1-2 days ahead and reheat before serving.
Calories = 1 serving (1/8 of the recipe). This is only an estimate!
Nutrition
Calories: 647kcal