Risalamande

What is Risalamande?

Risalamande is a classic Danish Christmas dessert: tender rice cooked into a rich porridge with milk, scented by vanilla bean (or vanilla extract), gently folded with softly whipped heavy cream, and sprinkled with finely chopped blanched almonds. It is served with a warm sauce of ruby cherries, and tradition calls for hiding a single whole almond in the bowl; whoever finds it wins a small prize. The combination of creamy rice, aromatic vanilla bean, delicate blanched almonds, and bright cherries makes this celebratory pudding irresistible.

Ingredients

For the pudding

• 1 cup short-grain rice
• 2 cups water
• 4 cups whole milk
• 1 pinch salt
• 1 vanilla bean (split and scraped) or 2 teaspoons vanilla extract
• 1/2 cup sugar
• 3/4 cup finely chopped blanched almonds, plus 1 hidden whole almond (optional tradition)
• 1 1/2 cups cold heavy cream

For the cherry sauce

• 2 cups pitted cherries (frozen or jarred are fine)
• 1/2 cup sugar
• 1 cup cherry juice or water
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch mixed with 2 tablespoons water

Optional flavor and garnish

• 1/4 teaspoon almond extract or 1 tablespoon kirsch
• 2 tablespoons toasted sliced almonds

Preparation

1. Start the porridge: In a heavy saucepan, bring the water to a boil, stir in the rice, reduce to a gentle simmer, and cook until most of the water is absorbed, about 10 minutes, stirring occasionally to prevent sticking.
2. Enrich and infuse: Add the milk, the salt, and the seeds and pod of the split vanilla bean (or hold back the vanilla extract to stir in later). Return to a bare simmer and cook gently, stirring often, until the rice is tender and the porridge is creamy and thick, about 30 minutes. If using vanilla extract, stir it in now.
3. Sweeten and chill: Remove the vanilla bean pod, then stir in the sugar until dissolved. Transfer the porridge to a shallow dish to cool, then cover and chill until fully cold, at least 2 hours.
4. Prepare the nuts and cream: Finely chop the blanched almonds and set aside the whole almond. Whip the cold heavy cream to soft peaks. Gently fold the heavy cream into the chilled porridge until fluffy, then fold in the chopped blanched almonds. If using, stir in the almond extract or the kirsch. Hide the whole almond in the pudding and keep chilled while you make the sauce.
5. Make the cherry sauce: In a small saucepan, combine the cherries, sugar, and cherry juice (or water) and bring to a gentle simmer for 5 minutes. Stir the cornstarch slurry into the pan and cook just until the sauce is glossy and lightly thickened, about 1 minute. Remove from the heat and brighten with the lemon juice. Keep warm or let cool to room temperature.
6. Serve: Spoon the creamy pudding into bowls, ladle over the warm sauce of cherries, and finish with a sprinkle of toasted sliced almonds. Remind your guests that a hidden whole almond may earn them a prize.

Helpful Tips

• Stir the pot regularly while the milk simmers so the rice does not stick.
• For a softer pudding, add a splash more milk at the end of cooking; for a firmer set, cook a little longer, checking the texture every 2 to 3 minutes.
• Taste and adjust the sweetness with a teaspoon or two of extra sugar if your cherries are very tart.
• Toasted sliced almonds add aroma and crunch; toast them in a dry skillet, shaking often, until fragrant.

How to Enjoy

Risalamande shines when served cold with the sauce warm. The contrast between cool, airy heavy cream-lightened pudding, the gentle perfume of vanilla bean, the nutty chew of blanched almonds, and the bright, tangy sweetness of cherries makes each bite special. If you love a stronger almond bouquet, finish with a drop of almond extract; for a festive lift, a touch of kirsch in the sauce is classic.