dessertDanish

Risalamande

Name: Risalamande
Prep time: 25 min
Cook time: 60 min
Total time: 45 min
Yield: 4 servings
Cuisine: Danish
Ingredients: 200 g Pudding rice; 1 l Milk; 500 ml Double cream; 150 g Almonds (blanched); 80 g Sugar; 1 piece Vanilla; 500 g Cherries (stoned); 80 g Sugar for the sauce; 2 tsp Cornflour; 2 tbsp Sherry; 1 pinch Salt

Risalamande is a classic Danish dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Pudding rice, Milk, Double cream, Almonds (blanched), Vanilla, Cherries (stoned), Sugar for the sauce, Cornflour and Sherry, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Danish cooking, be sure to also explore our recipe for Frikadeller.

Difficulty: easyPrep: 25 minCook: 60 minServes 8

Rate this recipe

Be the first to rate

0 likes

Ingredients

Pudding rice200 g
Milk1 l
Double cream500 ml
Almonds (blanched)150 g
Sugar80 g
Vanilla1 piece
Cherries (stoned)500 g
Sugar for the sauce80 g
Cornflour2 tsp
Sherry2 tbsp
Salt1 pinch

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Rinse the rice, cover it with the milk, vanilla and salt and cook an hour on the lowest heat, stirring.

Step 2🥄 Mix

Cool the rice completely; stand the bowl in cold water and stir so no skin forms.

Step 3🔪 Prep

Scald the almonds, slip off the skins and chop them coarsely, keeping one whole.

Step 4🥄 Mix

Stir the chopped almonds, sugar and sherry into the cold rice.

Step 5

Whip the cream to soft peaks and fold it in with a spatula in three additions, without knocking it down.

Step 6

Hide the whole almond in the mixture and chill the pudding at least three hours.

Step 7✨ Serve

Cook the cherries with sugar for ten minutes, thicken with slaked cornflour and serve the sauce hot.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Risalamande carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If you need to accommodate dietary restrictions, pudding rice can be substituted with an equivalent volume of seasonal vegetables, legumes, or a protein alternative of your preference.

Chef Technique Tips

Season in stages rather than all at once at the end. Salting components as they cook draws out excess moisture, intensifies natural sugars, and builds harmonious depth of flavor throughout the dish.

Recipe Feedback & Reviews

Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!

Please log in to leave feedback on this recipe.

Community Feedback (0)

No feedback yet. Be the first to share how this recipe turned out!