Dish

Risalamande

Rice pudding with almonds

Risalamande is made with rice, milk, cream, sugar, and vanilla. The mixture is cooked until it thickens and then chilled until it is set. The pudding is then topped with cherry sauce and chopped almonds. Risalamande is a delicious and indulgent dessert that is perfect for the holiday season.

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Dessert› Pudding

Origins and history

Risalamande originated in Denmark and has been a traditional Christmas dessert for many years. The dessert is typically served on Christmas Eve and is enjoyed by families throughout Denmark.

Dietary considerations

Risalamande is not suitable for people who are lactose intolerant or have a dairy allergy. It is also high in sugar and calories, so it should be consumed in moderation.

Variations

There are many variations of risalamande, including adding cinnamon or cardamom to the pudding mixture. Some people also like to add a layer of raspberry sauce to the bottom of the serving dish before adding the pudding mixture.

Presentation and garnishing

Risalamande can be presented in a variety of ways, including in individual serving dishes or in a large bowl for sharing. It can be garnished with whipped cream, chopped almonds, or a sprinkle of cinnamon.

Tips & Tricks

To make the perfect risalamande, be sure to use high-quality ingredients and cook the mixture over low heat to prevent burning. Be sure to chill the pudding for at least two hours before serving for the best texture.