Risalamande (Danish Rice Pudding)
User Reviews
5
Risalamande (Danish Rice Pudding)
Description
This Risalamande recipe starts by cooking arborio rice with water, milk, lemon zest, sugar, and salt until tender and creamy, then mixing in chopped blanched almonds for texture and mild nuttiness. After chilling, the pudding base is combined with whipped cream sweetened with sugar and flavored with vanilla bean paste and almond extract, which lightens the dense rice and adds richness. The resulting pudding is smooth with lifted fluffiness and a gentle almond aroma.
Typically served at room temperature, Risalamande is accompanied by warm cherry sauce that adds a vibrant tartness, complementing the creamy pudding. Mint sprigs can be used as an optional fresh garnish.
The pudding can be made a day ahead, allowing flavors to meld and facilitating serving; simply remove from refrigeration before serving to allow it to reach room temperature, and serve with warm cherry sauce as directed.
Ingredients
- For the Rice Pudding:
- 1 cup arborio rice
- 1 1/4 cup water
- 4 cups milk
- 1/4 teaspoon salt
- 2 teaspoons lemon finely grated zest
- 2 tablespoons sugar
- 4 ounces almonds blanched, chopped
- For the Risalamande:
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 2 teaspoons vanilla bean paste (recommended for best flavor; can substitute pure vanilla extract)
- 1/2 teaspoon almond extract quality
- cherry sauce , warm, for serving (click the link for the cherry sauce recipe)
- mint optional, sprigs, fresh, for garnish
Instructions
- Bring the rice, salt, lemon zest, sugar and water to a boil in a medium-sized stock pot. Boil for 3 minutes, add the milk and return to a boil. Reduce the heat to low, cover and simmer for 30-35 minutes, stirring occasionally, increasing the frequency during the last 10 minutes to prevent scorching. Stir in the chopped blanched almonds. Let the rice cool and then chill for several hours or overnight.
- Beat the cream until it starts to thicken. Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form. Be careful not to over-beat. Stir the cream mixture into the rice pudding.(Note: The rice may be very stiff. Stir it to loosen it up and then stir it more after the cream has been added to break up any clumps.) Serve the Risalamande at room temperature with the warm cherry sauce.
Notes
- Make Risalamande a day in advance and chill it; bring it to room temperature before serving for ideal texture and flavor.
- Serve with warm cherry sauce to add a contrasting tartness and traditional touch to the dessert.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 656 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 656kcal | 33% |
| Carbohydrates | 53g | 18% |
| Protein | 12g | 24% |
| Fat | 44g | 68% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 124mg | 41% |
| Sodium | 200mg | 8% |
| Potassium | 432mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 1430IU | 29% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 285mg | 29% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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