Risalamande (Christmas Rice Pudding)
Photo: Malene Thyssen · CC BY-SA 3.0

History

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.

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Common allergens: Dairy, Tree nuts, Gluten

Make it at home

Yield 6Hands-on 35 minTotal 4 hrDifficulty Easy

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.

Tip from the editors. 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.

Where to eat risalamande (christmas rice pudding)

Risalamande (Christmas Rice Pudding) in Aarhus

Teater Bodega ★ 3.8

$ Nordic

The long-established bodega kitchen serves proper Danish classics at prices that have not kept pace with inflation. At Skolegade 7. Booking recommended.

TryFrikadeller med rødkål

Directions

Den Lille Kro ★ 3.8

$$ Nordic

A cosy timber-beamed inn in the Latin Quarter serving honest Danish cooking. Tuesday to Thursday it is quieter. The roast pork with crackling is the order.

Why locals goHidden down Graven behind the Cathedral, easy to walk past. No booking system and no website; it fills by locals who know it is there.

TipTuesday to Thursday it is quieter. The roast pork with crackling is the order.

Directions

Restaurant Klokken ★ 4.1

$$$$ Tasting DKK 195NordicMidtbyenChef The kitchen team

Restaurant Klokken on Mindegade serves classic Danish smørrebrød at lunch and a Danish dinner menu in intimate private booths, with roast beef.

OrderAll smørrebrød ad libitum at lunch, which lets you work through the full roster of toppings at a set price.

Book2 to 3 days ahead

TipLunch Monday to Friday 11:30-14:00. Dinner Saturday only. The private booth layout makes it ideal for a quiet lunch.

Directions Book

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