Cold rice pudding mixed with whipped cream, sugar and vanilla, served with a warm cherry sauce. A whole almond is hidden in the communal bowl; whoever finds it in their serving receives a gift.

Risalamande is an adaptation of the French riz a l'amande introduced to Danish cuisine in the 19th century. The tradition of hiding the whole almond is uniquely Danish and dates to the same period. The cold pudding contrasts with the warm cherry sauce in a way that is considered the defining flavour of Danish Christmas.

Where to eat Risalamande (Christmas Rice Pudding) in Aarhus

3 editor picks for Risalamande (Christmas Rice Pudding) in Aarhus, ranked by editorial score. All Aarhus signature dishes · Risalamande (Christmas Rice Pudding) across every city.

Make it at home

Serves 64 hrEasy

Ingredients

  • 150g short-grain rice (pudding or Arborio)
  • 1L whole milk
  • 1 vanilla pod, split, seeds scraped
  • 80g caster sugar
  • Pinch fine sea salt
  • 300ml double cream
  • 100g whole blanched almonds
  • 1 whole almond, kept separate (the mandelgave)
  • For the cherry sauce: 400g pitted Morello cherries (jarred or frozen)
  • 400ml cherry juice
  • 80g sugar
  • 1 tbsp cornflour
  • 1 cinnamon stick
  • 1 tbsp kirsch

Method

  1. Bring milk to a simmer in a heavy pot with vanilla pod and seeds. Add rice, salt, and 40g sugar.
  2. Cook on the lowest heat, stirring every 5 minutes, for 50 to 60 minutes until rice is soft and the milk is creamy. Cool completely, then refrigerate at least 2 hours.
  3. Roughly chop the 100g blanched almonds. Stir into the cold rice with remaining 40g sugar.
  4. Whip the cream to soft peaks. Fold into the rice gently to keep the air.
  5. Hide the single whole almond inside the pudding (this is the Danish ritual; whoever finds it wins the mandelgave).
  6. For the cherry sauce: heat cherries, juice, sugar, and cinnamon stick in a small pan.
  7. Slurry cornflour with 2 tbsp cold water, whisk into the simmering cherries until thickened, 3 minutes. Stir in kirsch.
  8. Serve cold pudding in shallow bowls with warm cherry sauce poured over.

Editor tip. Make the rice pudding base the night before; chilling overnight is what lets the rice fully absorb the vanilla and gives the right cold-cream consistency.

Common allergens: Dairy, Tree nuts, Gluten.