Danish Risalamande with Cherry Compote
Delight in the festive flavors of this sumptuous Danish Risalamande, a traditional Christmas rice pudding that brings warmth and joy to your holiday celebrations. This creamy dessert, featuring short-grained rice cooked in rich full-fat milk and enhanced with almond flavors, is perfect for serving on Christmas Eve. An exciting twist awaits as you search for the hidden whole almond, awarding the lucky finder with a small gift — a cherished holiday tradition! This version is easily prepared on the stovetop in just one hour, making it a convenient choice for busy festive kitchens. Pair it with a homemade warm cherry compote for a fresh, fruity contrast that elevates this classic dish. Perfect for making ahead of time, it can be refrigerated and served warm for a truly festive touch. Adapted from an online source, this recipe ensures that every holiday celebration is sweetened with a taste of Danish tradition.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
full-fat milk
4 cups (none)
short-grained white rice
1/3 cup (65 g) (none)
vanilla pod
1/2 (split and seeds scraped)
whipping cream
1 cup (whipped)
granulated sugar
3 tablespoons (for rice pudding)
almond paste or flakes
1/3 cup (none)
whole almond
1 (for hiding)
frozen pitted cherries
1 1/2 cups (about 185 g) (none)
lemon juice
1/2 tablespoon (none)
granulated sugar
3 tablespoons (for cherry sauce)
water
1 1/2 cups (for cherry sauce)
cold water
2 tablespoons (for starch mixture)
potato starch
1 tablespoon (dissolved)
fresh mint leaves
to garnish (optional)
Instructions
1
Start by splitting half of the vanilla pod lengthwise and scraping out the seeds.
2
In a heavy-bottomed pan, combine the milk and the scraped vanilla seeds (and the pod). Bring the mixture to a gentle boil over medium heat.
3
Once boiling, reduce the heat and gradually stir in the short-grained rice, ensuring it is evenly distributed.
4
Bring the mixture back to a boil, then reduce the heat to low, cover the pan, and let it simmer for approximately 1 hour. Stir occasionally to prevent sticking, until the rice is tender and the mixture has thickened.
5
Remove the pan from the heat and allow the rice pudding to cool completely.
6
In a separate bowl, whip the cream with granulated sugar until soft peaks form. Gently fold the whipped cream and almond paste (or flakes) into the cooled rice pudding. Taste and add more sugar or almonds as desired.
7
To make the warm cherry sauce, place the frozen cherries in a medium saucepan and add sugar, water, and the second half of the vanilla pod. Simmer over medium heat until the cherries are tender and the mixture begins to bubble.
8
Dissolve the potato starch in 2 tablespoons of cold water, then slowly stir it into the cherry mixture. Bring the sauce to a boil and simmer for a few minutes until slightly thickened.
9
Stir in the lemon juice and remove the saucepan from the heat.
10
Serve the rice pudding warm, topped with the cherry sauce. Garnish with fresh mint leaves if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Danish Risalamande?
It is a traditional Danish Christmas rice pudding made with short-grained rice, full-fat milk, and almond flavors, served with a cherry compote.
What is the tradition of the hidden almond?
A whole almond is hidden in the pudding; the person who finds it wins a small gift.
When is this dish typically served?
Risalamande is traditionally served on Christmas Eve as a festive holiday dessert.
How long does it take to prepare on the stovetop?
The dish takes approximately one hour to prepare on the stovetop.
What type of milk is used?
The recipe calls for 4 cups of full-fat milk to achieve a rich and creamy texture.
What kind of rice is required?
The recipe uses 1/3 cup (65 g) of short-grained white rice.
How is the vanilla pod prepared?
The vanilla pod is split lengthwise and the seeds are scraped out to be used in the pudding and sauce.
What should the rice be cooked in?
It should be cooked in a heavy-bottomed pan to prevent the mixture from sticking.
How long should the rice pudding simmer?
The mixture should simmer on low heat for about 1 hour until the rice is tender and thickened.
When should the whipped cream be added?
The whipped cream should be gently folded in only after the rice pudding has cooled completely.
How is the cream prepared for the pudding?
1 cup of whipping cream is whipped with 3 tablespoons of granulated sugar until soft peaks form.
What kind of almonds are used in the pudding?
The recipe uses 1/3 cup of almond paste or flakes, plus one whole almond for hiding.
What ingredients are needed for the cherry sauce?
Ingredients include frozen pitted cherries, sugar, water, vanilla pod, potato starch, and lemon juice.
How do you thicken the cherry sauce?
The sauce is thickened by adding 1 tablespoon of potato starch dissolved in 2 tablespoons of cold water.
What is the purpose of lemon juice in the cherry sauce?
It is added at the end of the cooking process to provide a fresh, fruity contrast to the sweet sauce.
How is Risalamande served?
It is served warm, topped with the warm cherry sauce and optionally garnished with mint leaves.
Can this recipe be made ahead of time?
Yes, it can be prepared in advance, refrigerated, and then reheated for serving.
How many cherries are needed?
The recipe requires 1 1/2 cups (about 185 g) of frozen pitted cherries.
How much water is used in the sauce?
The sauce uses 1 1/2 cups of water for simmering and 2 tablespoons for the starch mixture.
How much sugar is added to the cherry sauce?
The cherry sauce requires 3 tablespoons of granulated sugar.
What is the heat setting for simmering the rice?
The rice should be simmered on a low heat setting.
What should you do to the milk before adding the rice?
The milk, scraped vanilla seeds, and the pod should be brought to a gentle boil over medium heat.
Can the cherry sauce be garnished?
Yes, you can garnish the final dish with fresh mint leaves if desired.
How much potato starch is used?
The recipe calls for 1 tablespoon of potato starch.
What is the consistency of the whipped cream?
The cream should be whipped until it reaches soft peaks.
How many vanilla pods are used in total?
One vanilla pod is used, with half going into the rice and the other half into the sauce.
How often should the rice be stirred?
The rice should be stirred occasionally to prevent sticking to the bottom of the pan.
What is the final step for the cherry sauce?
The final step is to stir in the lemon juice and remove the saucepan from the heat.
Is the whole almond supposed to be visible?
No, the whole almond is hidden inside the pudding for someone to find.
What is the source of the recipe?
The recipe is adapted from an online source to follow Danish holiday traditions.