in Denmark, Dessert Recipes

Risalamande

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Ingredients for 4 servings:

  • 250 g rice pudding
  • 1 liter of milk
  • 250 ml water
  • 5 g salt
  • 250 ml cream, lightly whipped
  • 100 g almond(s), chopped (you can use more)
  • sugar, cinnamon and butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Danish Christmas almond rice pudding

Add the rice pudding to the boiling water and cook for 2 minutes. Add the milk and simmer gently for 35 minutes with the lid on, stirring frequently. At this point, you can serve the rice pudding with a dollop of butter, sugar, and cinnamon, and enjoy with malt beer. For the risalamande, stir the almonds and lightly whipped cream into the cooled rice pudding and season with sugar. If you like, add a whole almond to the risalamande, and whoever finds it in their bowl receives a small gift. Delicious!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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