Risalamande (Danish Rice Pudding)


It’s Christmas around the world!


Spencer and I have been on a Christmas Culinary Adventure recently, researching traditional Christmastime recipes from around the world and tasting them for ourselves! We very much enjoy immersing ourselves in the joy and splendor of the Holiday season, and one of the best ways to do that (in our opinion) is FOOD!

The first three things you should know about Risalamande are:

1) It hails from Denmark

2) Almonds are heavily involved in the making of it

3) There is a friendly competition involved in the eating of it… but we’ll get to that here in a minute.


If you are not fond of tapioca pudding, I must warn you, this recipe may not be the one for you. I, however, am a HUGE fan of tapioca- I love it in my pudding and I especially enjoy it when it’s made into boba and added to Bubble Tea!

This recipe is definitely reminiscent of tapioca pudding, though I would say it’s less creamy and sticky, and the chopped almonds give it a good crunch. The rice adds a nice bite to the dish and lends a wonderful contrast with the yummy cherry sauce ladled over the top.

Now, back to that friendly competition I mentioned above- according to tradition, the maker of the Risalamande is required to, once the dish is finished, add one, single whole-almond to the dish and mix it in so they can’t find it. Then, the dish is served out to each guest and the person who is served the whole almond is the winner of a small prize. Apparently, it is also tradition for the finder-of-the-almond to keep it a secret by concealing the almond in their mouth somehow, so as to force the rest of the party to devour the entire dish in search of the precious, prize almond… great way to prevent having leftovers, yeah??

Let’s get to making this dish!


What you will need for the rice pudding:

  • Long Grain Rice
  • Whole Milk
  • Granulated Sugar
  • Salt
  • Chopped, Blanched Almonds
  • One Whole Almond
  • Heavy Whipping Cream
  • Vanilla Extract

What you will need for the Cherry sauce:

  • Frozen Cherries
  • Granulated Sugar
  • Water
  • Cornstarch

Risalamande (Danish Rice Pudding)

Course Dessert
Cuisine Danish


Rice Pudding

  • 1 Cup Long Grain White Rice
  • 6 Cups Whole Milk
  • 1/4 Cup Granulated Sugar
  • 1 Pinch Salt
  • 1 Cup Almonds Chopped, Blanched
  • 1 Whole Almond

Whipped Cream

  • 1 1/2 Cups Heavy Whipping Cream
  • 2 Tbsp Granulated Sugar
  • 1 tsp Vanilla Extract

Cherry Sauce

  • 16 oz Frozen Cherries
  • 1/4 - 1/2 Cup Granulated Sugar (to taste)
  • 1/4 Cup + 1 Tbsp Water
  • 1 Tbsp Cornstarch


Rice Pudding

  • If your almonds are not chopped already, chop into small, fine pieces. In a small skillet pan on medium heat, toast your almonds until you start to smell them and see a little browning on them. Remove from heat, and set aside.
  • In a large saucepan or pot over medium heat, add your rice, milk sugar and salt. Stir occasionally and heat until small bubbles form around the edges.
  • Once bubbling, reduce the heat to low and cover your pan. Let simmer for one hour or until the rice is soft. Once soft, remove from heat add in your chopped almonds as well as your whole almond, mix, then let cool.

Whipped Cream

  • In the bowl of a stand mixer, or with a hand mixer, whip your heavy cream until it starts to thicken slightly, add in your vanilla and sugar, then continue to whip until stiff peaks form.

Cherry Sauce

  • In a medium saucepan over medium heat, simmer together your cherries, 1/4 cup water, and sugar until the cherries soften.
  • While the cherries are simmering, in a small bowl create a slurry by adding 1 tablespoon of cornstarch to 1 tablespoon of cold tap water and stir. Once your mixture thickens, add it to the simmering cherries, then bring to a boil to allow the slurry to thicken the cherry mixture. Remove from heat.

Bringing it All Together

  • Gently fold in the whipped cream and almonds into the rice mixture. Your mixture should be thick, and slightly creamy. Serve in individual dishes and spoon the cherry sauce over the top. Serve cold.
  • Enjoy!


Serving Tips

*Make sure to get blanched almonds- we couldn't find any so we used almonds that had skins, and once they sit in the rice pudding for awhile the skins start to separate and leave an unpleasant texture in your mouth.
*We thought that the rice pudding tasted very similar to a vanilla soft serve cone, so if you're not fond of cherries, go ahead and stray from the traditional and try it with chocolate sauce or whatever you normally top an ice cream sundae with... the rice pudding is versatile, so it'll be delicious either way!
Let us know in the comments if you try a different topping and what you thought of it!
Keyword Almonds, Cherry, Rice Pudding


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