Risalamande is probably the most seasonal of all Danish rituals. Served during December, it appears after a traditional Christmas dinner, but almost at no other time during the year. It looks unassuming, but everyone at the table is paying close attention, because hidden inside is a single whole almond. Whoever finds it wins a small prize, which is less about the prize itself and more about prolonging the moment.
At its core, risalamande is a cold rice pudding folded with whipped cream, vanilla, and almonds, served with warm cherry sauce. The contrast is the point. So is patience: the rice must cool fully, the flavors need time to settle, and the cream is folded in gently at the very end.
How to Make Danish Risalamande – Christmas Rice Pudding:
1. Cook the Rice Pudding
Split the vanilla pod lengthwise with a sharp knife and scrape out the seeds. Add both seeds and pod to a large saucepan along with the milk and pudding rice. Bring to a very gentle simmer over low heat.
Cover with a lid and cook slowly for about 50 minutes, stirring occasionally, until the rice is tender and the mixture thick and cohesive. Keep the heat low — the goal is a slow, steady cook without scorching.
Remove the vanilla pod and let the rice mixture cool completely.
2. Chill and Sweeten
Once the rice has cooled to room temperature, stir in the sugar. Cover and refrigerate for at least 1 hour, preferably longer. The pudding should be fully cold before continuing.
3. Fold in Cream and Almonds
Whip the cream to soft peaks. Gently fold it into the chilled rice mixture in batches, keeping as much air as possible. Fold in the chopped almonds, then set aside.
4. Make the Cherry Sauce
Place the drained cherries in a saucepan with the cherry liqueur and heat gently.
In a small bowl, mix the potato flour with a little cold water to form a smooth slurry. Slowly stir the slurry into the cherries and cook until the sauce thickens. Remove from heat.
5. Assemble
Stir the whole almond into the risalamande just before serving. Spoon into bowls and serve with warm cherry sauce poured over the top.
Recipe Notes
Pudding rice is essential; standard long-grain rice will not work.
The risalamande improves with time; chilling for several hours or overnight deepens the flavor.
Fold gently. Overmixing deflates the cream and changes the texture.
Traditionally served cold with warm sauce.
FAQ – Danish Risalamande
What is the difference between rice pudding and risalamande?
Risalamande starts as rice pudding, but whipped cream and almonds are folded in after chilling, changing both texture and flavor.
Can I make it ahead of time?
Yes. Risalamande can be made a day ahead and kept refrigerated. Make the cherry sauce shortly before serving.
What if I can’t find potato flour?
Cornstarch can be substituted in equal amount, though the texture will be slightly less glossy.
Why is there a whole almond?
It’s a long-standing Christmas tradition. Whoever finds it wins a small prize — often marzipan.
Risalamande: Danish Christmas Rice Pudding
Total Time: 1 hour 15 mins plus chilling time
Yield: Serves 6
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Description
A Danish Christmas classic: chilled rice pudding folded with cream and almonds, served with warm cherry sauce, and one hidden almond.
Ingredients
For the Risalamande
2 oz (60 g) pudding rice
2 cups (5 dl) whole milk
1 vanilla pod
2 tablespoons sugar
2 1/2 cups (6 dl) whipping cream
1/2 cup (120 g) peeled almonds, finely chopped
1 whole peeled almond
For the Cherry Sauce
1 1/2 cups (3.5 dl) canned cherries, drained
1/4 cup (60 ml) cherry liqueur
1 tablespoon potato flour
Instructions
Split the vanilla pod lengthwise with a sharp knife and scrape out the seeds. Add both seeds and pod to a large saucepan along with the milk and pudding rice. Bring to a very gentle simmer over low heat.
Cover with a lid and cook slowly for about 50 minutes, stirring occasionally, until the rice is tender and the mixture thick and cohesive. Keep the heat low — the goal is a slow, steady cook without scorching.
Remove the vanilla pod and let the rice mixture cool completely.
2. Chill and Sweeten
Once the rice has cooled to room temperature, stir in the sugar. Cover and refrigerate for at least 1 hour, preferably longer. The pudding should be fully cold before continuing.
3. Fold in Cream and Almonds
Whip the cream to soft peaks. Gently fold it into the chilled rice mixture in batches, keeping as much air as possible. Fold in the chopped almonds, then set aside.
4. Make the Cherry Sauce
Place the drained cherries in a saucepan with the cherry liqueur and heat gently.
In a small bowl, mix the potato flour with a little cold water to form a smooth slurry. Slowly stir the slurry into the cherries and cook until the sauce thickens. Remove from heat.
5. Assemble
Stir the whole almond into the risalamande just before serving. Spoon into bowls and serve with warm cherry sauce poured over the top.
Notes
Pudding rice is essential; standard long-grain rice will not work.
The risalamande improves with time; chilling for several hours or overnight deepens the flavor.
Fold gently. Overmixing deflates the cream and changes the texture.
Traditionally served cold with warm sauce.
- Prep Time: 20 min
- Cook Time: 55 min
Category: Dessert
Method: Simmering
Cuisine: Danish
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 22g
- Sodium: 25mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
If you liked this, you are going to love these favorite Danish Christmas recipes:
How to Make Danish Rye Bread (No Sourdough)
Mrs Bergman’s Danish Curry Herring
Brunede Kartofler – Danish Caramelized Christmas Potatoes
How to Make Flæskesteg: Danish Pork Roast with Crispy Crackling
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