Risalamande

Name: Risalamande
Total time: 60 min
Yield: 8 servings
Cuisine: Nordic
Ingredients: 3/4 cup short-grain (Arborio) rice; 4 cups whole milk; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1/2 cup blanched almonds, chopped (1 left whole); 1 1/4 cups heavy cream; 2 cups pitted dark cherries with 1/3 cup syrup, for sauce

A creamy Danish cold rice pudding folded with whipped cream and chopped almonds, served with a glossy warm cherry sauce on Christmas Eve.

60 minutes

Serves 8

Dessert

Contains common allergens

Dairy Tree nut

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Instructions

6 steps

1
Rinse the rice, then combine it with the milk in a heavy saucepan and bring to a gentle simmer over medium heat, stirring often to keep it from scorching on the bottom.

2
Lower the heat and cook uncovered for 35 to 40 minutes, stirring frequently, until the rice is very tender and the mixture is thick and porridge-like, then stir in the sugar and vanilla and cool completely in the refrigerator.
3
Fold the chopped almonds into the chilled rice porridge, reserving one whole almond to hide in the bowl for the traditional prize.
4
Whip the heavy cream to soft peaks, then gently fold it into the rice mixture in two additions until light and creamy, taking care not to deflate the cream.
5
For the sauce, simmer the cherries and their syrup in a small pan for 8 minutes until slightly thickened, then cool slightly so it is warm but not hot.
6
Spoon the risalamande into bowls and top each serving with the warm cherry sauce just before bringing to the table.

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