Best Risalamande Danish Rice Pudding Recipes

RISALAMANDE (DANISH ALMOND RICE PUDDING WITH CHERRY SAUCE)

Risalamande (Danish Almond Rice Pudding with Cherry Sauce) image

Wonderfully creamy and delightfully flavorful, this famous rice pudding is sure to win you over!

Provided by Kimberly Killebrew

Categories Dessert

Time 50m

Number Of Ingredients 15

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 (not extract)
1/2 teaspoon quality almond extract
Cherry Sauce (warm, for serving (click the link for the cherry sauce recipe))
Sprigs of fresh mint for garnish (optional)

Steps:

Bring the rice, salt, lemon zest, sugar and water to a boil in a medium-sized stock pot. Boil for 3 minutes, add the milk and return to a boil. Reduce the heat to low, cover and simmer for 30-35 minutes, stirring occasionally, increasing the frequency during the last 10 minutes to prevent scorching. Stir in the chopped blanched almonds.
Let the rice cool and then chill for several hours or overnight.
Beat the cream until it starts to thicken. Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form. Be careful not to over-beat. Stir the cream mixture into the rice pudding.(Note: The rice will may be very stiff. Stir it to loosen it up and then stir it more after the cream has been added to break up any clumps.)
Serve the Risalamande at room temperature with the warm cherry sauce.

Nutrition Facts : ServingSize 1 serving, Calories 656 kcal, Carbohydrate 53 g, Protein 12 g, Fat 44 g, SaturatedFat 22 g, Cholesterol 124 mg, Sodium 200 mg, Fiber 3 g, Sugar 22 g

RISALAMANDE (DANISH RICE PUDDING)

Risalamande (Danish Rice Pudding) image

I was staying with friends during Christmas several years ago. They also had some friends from Denmark who came to stay for the holidays. They brought a special rice and made this dessert. I fell in love with it. Of course I couldn't find their rice, but thought that Arborio rice would work, since the Danish rice looked...

Provided by Jolayne Cooper

Categories Puddings

Time 1h10m

Number Of Ingredients 12

Ingredients

PUDDING
1 c arborio rice (it must be this kind of rice)
7 1/2 c 1 % low-fat milk
3/4 c sugar
1 Tbsp vanilla
2 c slivered almonds
4 c whipping cream, whipped
SAUCE
4 c frozen raspberries
1/2 c water
3/4 c sugar, divided
2 Tbsp cornstarch

Steps:

1. Bring milk to a boil slowly in a large pot.
2. Add rice, keep simmering until rice is tender, stirring every 3-4 minutes to prevent rice or milk from burning at the bottom. This takes 45 minutes to an hour.
3. When rice is firm, remove from the heat and let cool. All the milk should be absorbed into the rice when it is done. When cool, add the sugar, vanilla and almonds, and mix in.
4. Fold in whipped cream. Chill and serve with raspberry sauce.
5. While the rice is simmering, you can make the raspberry sauce. In a medium saucepan place the frozen raspberries and water, heat until thawed, add 1/2 cup of the sugar and stir. Let simmer for 3-5 minutes.
6. Mix cornstarch with 1/4 cup of sugar and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
7. TIP: You can also serve with a strawberry sauce or a cherry sauce. My new Danish friend made it with the raspberry sauce, but I have read that a cherry sauce is more traditional. I haven't tried that, but I am going to next time I make it. I have also thought about doing a strawberry/raspberry mix for the sauce.