Danish Creamy Rice Pudding with Tart Raspberry Sauce
Experience the magic of a classic Danish Christmas with this delightful Ris a La Mande, a rich and creamy rice pudding that captures the essence of holiday tradition. Traditionally served on Christmas Eve, this beloved dessert combines tender Arborio rice with luscious whipped cream and crunchy almonds, making each spoonful a celebration of textures and flavors. A special whole almond is hidden within the pudding, creating a fun guessing game for family and friends—the lucky person who finds it wins a surprise gift! Not just for Christmas, this indulgent treat can brighten any day of the year, but it holds a special place in Danish hearts during the festive season. The tart raspberry sauce, made from frozen raspberries, perfectly complements the sweetness of the pudding, adding a refreshing touch. Chopping the freshly blanched almonds by hand allows for an authentic and vibrant flavor that elevates this timeless dish.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Arborio rice
8 tablespoons (dry)
1% low-fat milk
4 cups (liquid)
Vanilla sugar
3 tablespoons (dry)
Sugar
3 tablespoons (dry)
Almonds
1 cup (finely chopped by hand)
Whipping cream
2 1/4 cups (whipped)
Frozen raspberries
2 cups (frozen)
Water
2 tablespoons (liquid)
Sugar
1/4 cup (or more) (dry)
Cornstarch
1 tablespoon (dry)
Water
2 tablespoons (liquid)
Instructions
1
In a large pot, gradually bring the milk to a gentle boil over medium heat.
2
Once the milk is boiling, add the Arborio rice. Reduce the heat to low and let it simmer, stirring every 3 minutes to prevent sticking. Cook until the rice is tender, approximately 45 minutes.
3
While the rice simmers, prepare the raspberry sauce: in a medium saucepan, combine the frozen raspberries and 2 tablespoons of water. Heat until the berries are thawed, then add sugar and stir. Allow to simmer for 3-5 minutes.
4
Mix the cornstarch with 2 tablespoons of water to form a slurry, then add it to the raspberry sauce to thicken. For a lighter sauce, this step can be omitted.
5
Once the rice is cooked and cooled slightly, mix in the vanilla sugar, regular sugar, and finely chopped almonds.
6
Fold in the whipped cream gently until fully incorporated.
7
Chill the rice pudding in the refrigerator for at least 1 hour before serving. Serve the pudding with a generous drizzle of warm raspberry sauce.
8
To elevate the dish further, consider serving with fresh strawberries or a combination of both raspberries and strawberries.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the traditional name for this Danish rice pudding?
The traditional Danish name for this dish is Ris a La Mande.
When is this dessert typically served?
It is traditionally served on Christmas Eve as a beloved holiday treat.
What type of rice is used in this recipe?
Arborio rice is used to achieve the desired tender texture.
How long does it take to cook the rice?
The rice should simmer on low heat for approximately 45 minutes until tender.
What is the secret almond tradition?
A single whole almond is hidden in the pudding; the person who finds it wins a surprise gift.
How should the almonds be prepared for the pudding?
The almonds should be blanched and then finely chopped by hand for authentic flavor.
What kind of milk is recommended?
The recipe calls for 4 cups of 1% low-fat milk.
Can I use a different fruit for the sauce?
Yes, you can use fresh strawberries or a combination of raspberries and strawberries to elevate the dish.
How do I thicken the raspberry sauce?
You can thicken the sauce by adding a slurry made of 1 tablespoon of cornstarch mixed with 2 tablespoons of water.
Is the raspberry sauce served hot or cold?
The pudding is served with a generous drizzle of warm raspberry sauce.
How long should the pudding chill before serving?
The rice pudding should be chilled in the refrigerator for at least 1 hour.
How do I make the pudding creamy?
The creaminess comes from gently folding in 2 1/4 cups of whipped cream after the rice has cooled.
Is the cornstarch necessary for the sauce?
No, the cornstarch step can be omitted if you prefer a lighter, thinner sauce.
What types of sugar are used in the pudding?
The recipe uses both vanilla sugar and regular granulated sugar.
How often should I stir the rice while it simmers?
You should stir the rice every 3 minutes to prevent it from sticking to the pot.
Can this dessert be eaten at other times of the year?
While it is a Christmas staple, this indulgent treat can be enjoyed any day of the year.
How many ingredients are required for this recipe?
There are 11 ingredients total, including the components for both the pudding and the sauce.
What is the first step in making the pudding?
The first step is to gradually bring the milk to a gentle boil in a large pot over medium heat.
How do I prepare the frozen raspberries?
Heat them in a saucepan with 2 tablespoons of water until thawed, then add sugar and simmer.
What is the preparation method for the whipping cream?
The whipping cream should be whipped before being gently folded into the rice mixture.
What heat setting is best for simmering the rice?
The rice should be simmered on low heat after the milk reaches a boil.
How much Arborio rice is needed?
The recipe requires 8 tablespoons of dry Arborio rice.
How long should the raspberry sauce simmer?
Once the sugar is added, let the sauce simmer for 3 to 5 minutes.
What makes the almond flavor vibrant?
Chopping freshly blanched almonds by hand helps maintain an authentic and vibrant flavor.
How much vanilla sugar is used?
The recipe calls for 3 tablespoons of vanilla sugar.
Is water used in the rice cooking process?
No, the rice is cooked entirely in milk; water is only used for the raspberry sauce and cornstarch slurry.
What is the serving size for this recipe?
The specific serving size is not specified, but it is designed as a family-style dessert.
Can I add more sugar to the sauce?
Yes, you can use 1/4 cup of sugar or more depending on your preference for sweetness.
Should the rice be completely cooled before adding cream?
The instructions suggest mixing in the sugar and almonds once cooled slightly, then folding in the cream.
What texture should the final pudding have?
The final pudding should be rich, creamy, and punctuated by the crunch of chopped almonds.