Description
Risalamande is a traditional Danish rice pudding dessert made with creamy arborio rice cooked with milk and flavored with lemon zest and almonds. This indulgent treat is combined with whipped cream, vanilla, and almond extract to create a light, fluffy texture. Typically served with warm cherry sauce and garnished with fresh mint, it is a beloved classic for festive occasions and gatherings.
Ingredients
Scale
For the Rice Pudding:
- 1 cup arborio rice
- 1 1/4 cups 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
- Sprigs of fresh mint for garnish (optional)
Instructions
- Cook the rice pudding: In a medium-sized stock pot, bring the arborio rice, salt, finely grated lemon zest, sugar, and water to a boil. After boiling for 3 minutes, add the milk and return to a boil. Reduce heat to low, cover, and let the mixture simmer for 30-35 minutes, stirring occasionally. Increase stirring frequency during the last 10 minutes to prevent scorching. Once done, stir in the chopped blanched almonds. Allow the rice pudding to cool, then chill it in the refrigerator for several hours or overnight.
- Prepare the whipped cream mixture: Beat the heavy whipping cream until it begins to thicken. Add the sugar, vanilla bean paste, and almond extract. Continue beating until stiff peaks form, being careful not to overbeat to avoid graininess.
- Combine pudding and cream: Remove the rice pudding from the refrigerator and gently stir to loosen it, especially if it’s stiff. Gradually fold the whipped cream mixture into the rice pudding, breaking up any clumps to ensure a smooth, fluffy texture.
- Serve: Serve the Risalamande at room temperature accompanied by warm cherry sauce. Optionally, garnish with fresh mint sprigs for an added touch of color and freshness.
Notes
- Ensure frequent stirring during the last 10 minutes of cooking the rice pudding to prevent it from sticking or burning.
- Use vanilla bean paste for the best flavor, but pure vanilla extract is an acceptable substitute.
- Chilling the rice pudding overnight enhances the texture and allows the flavors to meld.
- Be careful not to overbeat the cream to maintain a smooth and airy consistency.
- Serve with warm cherry sauce for the traditional Danish experience.
