Risalamande
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
12 people
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Calories
366 kcal
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Course
Dessert
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Cuisine
Scandinavian, Danish
Risalamande
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Risalamande is a traditional Danish rice pudding with almonds topped with sour cherries, served the night before Christmas Eve (lillejuleaften)
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Ingredients
- 2 cups milk whole
- 3 cups skimmed milk
- 10 tablespoons sugar (6 + 2 + 2)
- 1 cup risotto rice (Arborio)
- 1 vanilla bean , split lengthwise
- 1 cup almonds , crushed
- 1 cup heavy cream
- 1 jar morello cherries in their syrup, pitted
- 1 tablespoon cornstarch , mixed with 1 tablespoon water
- ¼ cup cherry Heering liqueur (or more)
- 1 whole almond
Instructions
- Combine milk, 6 tablespoons of sugar and rice in a saucepan and bring to a boil.
- Reduce heat to medium and simmer until the rice is tender and mixture is thick, stirring often, for about 30-40 minutes.
- Pour the rice pudding into a bowl and let cool completely.
- Add the chopped almonds and the whole almond.
- Using an electric mixer, beat the heavy cream and 2 tablespoons of sugar in a medium bowl until stiff.
- Scrape the vanilla bean to extract the seeds.
- Add vanilla and cream in rice pudding mixture.
- Cover and refrigerate for about 4 hours.
- Drain the cherries and collect the syrup in a saucepan. Add 2 tablespoons of sugar (or more depending on syrup) into the pan. Add the cornstarch mixture and bring to a boil, stirring constantly.
- Reduce heat.
- Add the reserved cherries and cherry Heering liqueur and continue to simmer, stirring occasionally, about 5 minutes.
- Pour the rice pudding into bowls. Top with warm cherry sauce.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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