If you adore desserts that are creamy, comforting, and bursting with flavor, you’re going to fall head over heels for this Risalamande (Danish Rice Pudding) with Cherry Sauce Recipe. This traditional Danish holiday treat brings together tender, subtly lemony rice pudding mixed with whipped cream and crunchy almonds, crowned with warm, luscious cherry sauce. The balance of textures and the subtle hints of almond and vanilla make it a crowd-pleaser that feels both indulgent and homey. Whether you’re new to Scandinavian cuisine or a longtime fan, learning to make this delightful dish will quickly become one of your favorite kitchen adventures.
Ingredients You’ll Need
The beauty of this Risalamande (Danish Rice Pudding) with Cherry Sauce Recipe lies in its simplicity—every ingredient plays a crucial role in building layers of flavor and that irresistibly smooth texture. Careful choice of ingredients ensures a perfect harmony between creamy, crunchy, and fruity notes.
- 1 cup arborio rice: The secret to that creamy, tender rice pudding base because arborio absorbs liquid beautifully.
- 1 1/4 cup water: Helps to initially cook the rice gently before adding milk.
- 4 cups milk: Creates the milky, luscious body of the pudding.
- 1/4 teaspoon salt: Enhances all the flavors without being noticeable on its own.
- 2 teaspoons finely grated lemon zest: Brightens the dish with playful citrus notes.
- 2 tablespoons sugar: Sweetens the rice pudding just enough to complement the fruit topping.
- 4 ounces chopped blanched almonds: Adds a lovely crunch and nutty depth to the creamy pudding.
- 2 cups heavy whipping cream: Whipped to soft peaks, it lifts the rice pudding to a fluffy, cloud-like texture.
- 1/4 cup sugar: Sweetens the whipped cream mixture gently and perfectly.
- 2 teaspoons vanilla bean paste: Offers a richer, more complex vanilla flavor than extract alone (though you can substitute with pure vanilla extract if needed).
- 1/2 teaspoon quality almond extract: Infuses the dessert with that signature, unmistakable almond aroma.
- Cherry sauce, warm, for serving: The tart sweetness of the cherry sauce beautifully contrasts with the creamy pudding (use your favorite homemade or store-bought version).
- Sprigs of fresh mint for garnish (optional): Adds a fresh pop of color and subtle aroma to finish the dish.
How to Make Risalamande (Danish Rice Pudding) with Cherry Sauce Recipe
Step 1: Prepare the Creamy Rice Pudding
Start by bringing the arborio rice, salt, lemon zest, sugar, and water to a boil in a medium-sized stockpot. Boil gently for about 3 minutes before adding the milk. Once the milk is added, return the pot to a boil, reduce the heat to low, and cover. Let the mixture simmer for 30 to 35 minutes, stirring occasionally to prevent the rice from sticking to the bottom. During the last 10 minutes, stir more frequently to avoid scorching. When the rice is tender and creamy, stir in the chopped blanched almonds. Allow the pudding to cool, and for best results, chill it in the refrigerator for several hours or overnight. This resting step helps the flavors meld beautifully.
Step 2: Whip the Cream and Combine
While the rice pudding chills, beat the heavy cream until it begins to thicken. Gradually add the sugar, vanilla bean paste, and almond extract as you continue whipping until stiff peaks form. Be careful not to overdo it—over-beating will turn your cream grainy and ruin the texture. Once your cream is perfectly whipped, gently fold it into the chilled rice pudding. The rice may initially feel stiff, so stir gently to loosen it before adding the cream, then fold carefully to keep the pudding light and airy. This step elevates the dish from a simple rice pudding to a luxurious risalamande experience!
How to Serve Risalamande (Danish Rice Pudding) with Cherry Sauce Recipe
Garnishes
A simple sprig of fresh mint can brighten up your serving platter, making the dessert feel festive and inviting. Sprinkle a few extra chopped almonds on top for some added crunch and an elegant touch. If you want to be traditional, a whole almond hidden inside the pudding adds a fun challenge for diners to find.
Side Dishes
Risalamande is often a sweet finale, but pairing it with light, fresh berries or a crisp fruit salad can complement its creamy texture perfectly. For a heartier meal, serve it alongside spiced cookies or gingerbread for a Danish holiday vibe that your guests will love.
Creative Ways to Present
Consider serving Risalamande in individual glass jars or elegant bowls to showcase its beautiful, creamy layers. Drizzle the warm cherry sauce artistically on top right before serving so it cascades over the pudding invitingly. For a modern twist, try layering it with crushed biscuits or granola for added texture.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Risalamande, cover it tightly and store in the refrigerator for up to 3 days. It keeps well, though the texture may thicken slightly, so allow it to come to room temperature before serving, and stir gently to restore creaminess.
Freezing
Because of the whipped cream content, freezing Risalamande is not recommended—freezing will compromise the texture and flavor of the pudding. It’s best enjoyed fresh within a few days of preparation.
Reheating
This dish is traditionally served at room temperature or slightly chilled. If you prefer it warmer, gently warm only the cherry sauce before drizzling over the pudding; avoid heating the pudding itself to keep its delightful texture intact.
FAQs
Can I use a different type of rice for Risalamande (Danish Rice Pudding) with Cherry Sauce Recipe?
Arborio rice is recommended because it yields a creamy texture due to its high starch content, but you can experiment with short-grain rice as an alternative, though the consistency may not be quite the same.
What if I don’t have almond extract?
If almond extract is unavailable, you can omit it or add a few drops of almond-flavored liqueur like Amaretto for a similar flavor boost, but be cautious with quantities to avoid overpowering the pudding.
Is Risalamande suitable for a dairy-free diet?
Traditionally, Risalamande relies heavily on dairy, especially heavy cream and milk. Substitutes like coconut cream and plant-based milk can be tried, but results will vary, and the texture might differ from the authentic dessert.
How do I make the cherry sauce for serving?
The cherry sauce is typically made by simmering fresh or frozen cherries with sugar and a little lemon juice until thickened. You can find many recipes online, and making it warm to serve contrasts beautifully with the cold pudding.
Can I make Risalamande in advance for a holiday gathering?
Yes! In fact, making it a day ahead allows the flavors to meld wonderfully. Just mix the rice pudding and whip the cream just before folding it together to keep the texture perfect.
Final Thoughts
Diving into this Risalamande (Danish Rice Pudding) with Cherry Sauce Recipe is like taking a sweet little trip to Denmark from the comfort of your own kitchen. It’s a dessert that feels special yet approachable, perfect for sharing with loved ones or enjoying as a cozy treat. Once you taste the creamy pudding paired with bright cherry sauce, I’m sure it will become a cherished favorite in your dessert repertoire—happy cooking and bon appétit!
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Risalamande (Danish Rice Pudding) with Cherry Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes plus chilling time (several hours or overnight)
- Yield: 6 to 6.6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Danish
- Diet: Vegetarian
Description
Risalamande is a traditional Danish rice pudding dessert made with creamy arborio rice pudding mixed with whipped cream, almonds, and vanilla, served with a warm cherry sauce. This classic holiday dish is rich, smooth, and subtly flavored with almond and lemon zest, perfect for festive occasions or a comforting treat.
Ingredients
For the Rice Pudding:
- 1 cup arborio rice
- 1 1/4 cup water
- 4 cups milk
- 1/4 teaspoon salt
- 2 teaspoons finely grated lemon zest
- 2 tablespoons sugar
- 4 ounces chopped blanched almonds
For the Risalamande:
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 2 teaspoons vanilla bean paste (recommended for best flavor; can substitute pure vanilla extract)
- 1/2 teaspoon quality almond extract
- Cherry Sauce (warm, for serving; see recipe link)
- Sprigs of fresh mint for garnish (optional)
Instructions
- Cook the Rice Pudding: Bring the rice, salt, lemon zest, sugar, and water to a boil in a medium-sized stock pot. Boil for 3 minutes, then add the milk and bring back to a boil. Reduce the heat to low, cover, and simmer for 30-35 minutes, stirring occasionally. Increase stirring frequency during the last 10 minutes to prevent scorching. Stir in the chopped blanched almonds. Let the rice cool, then chill for several hours or overnight.
- Prepare the Risalamande Cream: Beat the heavy whipping cream until it begins to thicken. Add the sugar, vanilla bean paste, and almond extract, then continue to beat until stiff peaks form. Be careful not to over-beat to avoid curdling the cream.
- Combine and Serve: Stir the whipped cream mixture gently into the chilled rice pudding to blend evenly. The rice may be stiff initially—stir to loosen it up, and continue stirring after adding the cream to break up any clumps. Serve the Risalamande at room temperature with warm cherry sauce and garnish with fresh mint if desired.
Notes
- Using arborio rice helps achieve a creamy texture in the pudding.
- Chilling the rice pudding overnight enhances the flavors and sets the texture for mixing with the whipped cream.
- Vanilla bean paste offers a more intense flavor compared to vanilla extract but can be substituted if unavailable.
- Be cautious not to over-beat the cream to prevent it from turning buttery.
- The warm cherry sauce adds a delightful contrast and is essential for an authentic serving experience.
