• Risalamande

Risalamande (Rice Pudding Topped with Cherry Sauce)

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I absolutely adore this Danish version of Rice Pudding.  I’m pretty much in rapture with any rice pudding, but this, along with the Turkish version that has a beautifully “burnt” top, are my favorites.  The name is obviously very sophisticated, since it’s adopted from French (riz a l’amande).   🙂

But seriously, it’s a deliciously creamy sweet dessert with so much flavor and just the right amount of tartness.  If you haven’t tried it before, this holiday season is your chance!

The Recipe   Print

Prep Time: 10 mins
Cook Time: 50 mins
Yields: 8 servings


For the Rice Pudding:

  • 3/4 cup (150g) Arborio rice
  • 6 1/4 cups (1.5L) whole milk
  • 1 vanilla pod, split
  • 1/3 cup (75g) sugar
  • 1 cup (100g) blanched almonds, chopped
  • a pinch of salt
  • 1 cup (100ml) heavy cream, whipped to stiff peaks

For the Cherry Sauce:

  • 2 1/2 cups (400g) fresh or frozen cherries, pitted
  • 1 cinnamon stick
  • 1/4 cup (50g) sugar
  • Juice of one lemon
  • 1/2 cup (100ml) water
  • 1 Tbsp corn flour mixed with 3 Tbps juice from the cooked cherries


  1. Combine the rice, milk, vanilla pod and seeds in a medium sauce pan. Heat gently to a boil, uncovered, stirring every few minutes to prevent the milk from scorching.  Simmer until all the milk has been absorbed and you have a creamy consistency, about 40 minutes.  Turn off the heat, add the sugar.  Mix and leave to cool.
  2. Remove the vanilla pod and stir in the chopped blanched almonds and pinch of salt.
  3. Fold in the whipped cream and chill.
  4. While the rice is cooking, mix the cherries in a saucepan with the cinnamon, sugar, lemon juice, and water.  In a separate small bowl, take 3 Tbsp of the cherry juice from the sauce pan and mix with the corn flour, and set aside.
  5. Bring the cherries to a boil, then add the corn flour mixture.  Continue to heat until the sauce is thickened, about the consistency of a light syrup.  Turn the heat off and allow to cool.
  6. To serve, place individual servings of the rice pudding in small bowls and top with the cherry sauce.  Garnish with mint if desired.


You can prepare the rice pudding and cherry sauce a day ahead keep in the refrigerator overnight.

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