Danish Risalamande is a creamy, dreamy dessert that combines the comforting warmth of rice pudding with the rich crunch of almonds. In just 20 minutes of prep and 30 minutes of cooking, you’ll create a dish that’s both luxurious and nostalgic. The velvety texture of the pudding, studded with toasted almonds, offers a delightful contrast that’s impossible to resist. Each spoonful is a perfect balance of sweetness and nuttiness, making it an ideal treat for cozy evenings or festive gatherings.
This dessert isn’t just delicious—it’s versatile too. Serve it chilled for a refreshing finish or slightly warm for a comforting indulgence. The subtle vanilla aroma and the satisfying crunch of almonds elevate every bite, leaving you craving more. Whether you’re a seasoned cook or a beginner, this recipe is simple yet impressive, promising to delight everyone at the table.
Ingredients for Danish Risalamande (Almond Rice Pudding)
- Rice Pudding:
- 2 ¼ cups (18 fl oz/507 ml) whole milk
- ½ cup short-grained white rice
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ¾ cup (3¾ oz/106 g) toasted almonds, chopped (plus ¼ cup/1¼ oz/35 g reserved for topping)
- 1 teaspoon vanilla extract
- 1 cup (8 fl oz/225 ml) heavy whipping cream
- Cherry Sauce:
- 2 cups (10 oz/284 g) cherries (fresh or frozen)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 6 tablespoons water
- 2 teaspoons cornstarch
Step-by-Step Instructions
- Make the Rice Pudding:
- In a medium-sized saucepan over medium heat, combine the milk, rice, sugar, and salt. Stir and bring to a simmer.
- Once simmering, reduce the heat to low. Cook at a very slow simmer, stirring occasionally, until the rice absorbs all the liquid and becomes soft (about 30 minutes).
- Turn off the heat and stir in ¾ cup of chopped almonds and the vanilla extract. Set aside to cool completely.
- Make the Cherry Sauce:
- While the rice is cooling, combine the cherries and sugar in a small saucepan over medium-low heat.
- In a small bowl, dissolve the cornstarch in water, then pour into the pan with the cherries.
- Cook, stirring constantly, until the cherries soften and the sauce thickens and becomes clear (about 3-5 minutes).
- Assemble the Dish:
- Once the rice is cooled, whip the heavy cream to soft peaks. Gently fold it into the cooled rice mixture.
- Scoop the rice pudding into six serving bowls. Top with the cherry sauce and sprinkle with the remaining ¼ cup of chopped almonds.
- Serving Tip: This dish is best eaten the day it’s made. Store leftovers in the refrigerator for up to three days. Warm in the microwave for a minute before serving.
Creative Sauce and Topping Ideas
While cherry sauce is a classic pairing for Danish Risalamande, you can experiment with other flavors! Try a raspberry coulis by blending fresh raspberries with a touch of sugar and lemon juice. For a richer option, drizzle warm caramel sauce over the pudding. If you’re feeling adventurous, a sprinkle of cinnamon or a dollop of whipped mascarpone can add a delightful twist.
Perfect Serving Suggestions
Serve this creamy dessert in elegant glass bowls or ramekins to showcase its layers. For a festive touch, garnish with a sprig of fresh mint or a dusting of powdered sugar. Pair it with a cup of hot tea or spiced coffee to complement the almond and cherry flavors. It’s also a wonderful dessert for holiday gatherings or cozy family dinners.
Storage and Reheating Tips
This rice pudding is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, microwave it for about 30 seconds to bring it to room temperature. Avoid overheating, as it can cause the cream to separate. If the pudding thickens too much, stir in a splash of milk to restore its creamy texture.
Time-Saving Hacks
To save time, prepare the rice pudding a day ahead and store it in the fridge. When ready to serve, whip the cream and fold it in. For the cherry sauce, use frozen cherries—they’re just as flavorful and require no prep! If you’re in a rush, swap homemade sauce for a high-quality store-bought cherry compote.
Equipment Guidance
Use a heavy-bottomed saucepan to cook the rice pudding—it prevents scorching and ensures even heat distribution. A stand mixer or hand mixer makes whipping the cream quick and effortless. For the cherry sauce, a small whisk helps dissolve the cornstarch smoothly, preventing lumps. Having these tools on hand will make the process seamless!
Danish Risalamande (Almond Rice Pudding)
Ingredients
Rice Pudding
- 2 ¼ cups whole milk
- ½ cup short-grained white rice
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ¾ cup toasted almonds chopped and divided
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Cherry Sauce
- 2 cups cherries fresh or frozen
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 6 tablespoons water
- 2 teaspoons cornstarch
Instructions
- To Make the Rice Pudding: In a medium-sized saucepan over medium heat, stir together the milk, rice, sugar, and salt and bring to a simmer.
- Once simmering, reduce the heat to low and cook at a very slow simmer, stirring occasionally, until the rice absorbs all the liquid and is soft, about 30 minutes.
- Once cooked, turn off the heat and stir in ¾ cup (3¾oz/106g) chopped almonds and vanilla extract. Set aside to cool completely.
- To Make the Cherry Sauce: While the rice is cooling, make the cherry sauce: In a small saucepan over medium-low heat, combine the cherries and sugar.
- In a small bowl, dissolve the cornstarch and water, and pour into the pan with the cherries.
- Cook, stirring constantly, until the cherries are softened and the sauce is thickened and clear, about 3-5 minutes.
- Once the rice is cooled, whip the cream to soft peaks and fold into the rice.
- Scoop into six serving bowls. Top with the cherry sauce and sprinkle with the remaining ¼ cup (1¼oz/35g) chopped almonds.
- This rice pudding is best eaten the day it is made but you can store any leftovers in the refrigerator for up to three days. Warm-up for a minute to room temperature in the microwave before eating.
