Risalamande (Danish Christmas Rice Pudding)
User Reviews
5
Risalamande (Danish Christmas Rice Pudding)
Description
The pudding begins by simmering arborio rice gently in whole milk for around 40 minutes, stirring regularly to prevent sticking and to develop a creamy consistency. Once cooked and cooled slightly, vanilla sugar, regular sugar, and finely chopped almonds are incorporated. Finally, whipped cream is carefully folded in to lighten the mixture, creating a rich and airy texture.
Alongside the pudding, a raspberry sauce is prepared by heating frozen raspberries with water and sugar until softened, then straining seeds out for a smooth sauce. Cornstarch mixed with water is slowly stirred in to thicken the sauce just before serving. The pudding is traditionally served warm or chilled, topped with the raspberry sauce or an alternative warm cherry sauce.
This dessert can be stored in an airtight container in the refrigerator for up to a week, maintaining freshness and texture. The specific use of arborio rice is important for the distinctive chewiness and creaminess.
Ingredients
For the rice pudding:
- 1/2 cup arborio rice (it MUST be this kind of rice)
- 4 cups milk whole
- 3 Tablespoons vanilla sugar (do NOT use vanilla extract...this can be tricky to find, see above)
- 3 Tablespoons sugar
- 1 cup almonds finely chopped using knife
- 2 1/4 cups whipping cream whipped
For the sauce:
- 2 cups raspberries frozen
- 2 Tablespoons water
- 1/4 cup sugar
- 1 Tablespoon cornstarch
- 2 Tablespoons water
Instructions
RICE PUDDING:
- Bring milk to a simmer slowly in a large pot over low heat.
- Add rice, keep simmering until rice is tender, stir every 3 min or so to prevent rice and/or milk burning at the bottom. This step takes approx 40 minutes.
- While the rice is simmering you can make the raspberry sauce and chop the almonds.
- When rice is tender and has thickened, remove from heat and let it cool slightly.
- Add vanilla sugar, sugar and almonds.
- Fold in whipped cream.
- Keep warm or chill before serving (we actually like the rice pudding warm... but some like it chilled. Either way works).
- Serve with raspberry sauce or warm cherry sauce.
SAUCE:
- In medium sauce pan, place frozen raspberries and 2 Tablespoons of water, heat until thawed, add sugar and stir. Let simmer for approx. 3-5 minutes.
- Strain seeds (catching the juices/pulp over a bowl), discard seeds and put juices back in the sauce pan.
- Mix cornstarch with water and add to the sauce SLOWLY to thicken. You probably won't need all the mixture. This step can be omitted if you want a more natural and thinner sauce.
- Serve sauce warm.
Notes
- Use arborio rice specifically to achieve the desired creamy texture; other rice types will alter the outcome.
- The pudding keeps well in an airtight container in the refrigerator for five to seven days.
- Serve warm or chilled with raspberry sauce or warm cherry sauce according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 690 kcal
% Daily Value*
| Calories | 690kcal | 35% |
| Carbohydrates | 79g | 26% |
| Protein | 19g | 38% |
| Fat | 36g | 55% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 49mg | 16% |
| Sodium | 106mg | 4% |
| Potassium | 736mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 38g | 76% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 21mg | 23% |
| Calcium | 395mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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