A popular Danish dessert to make during the winter season, risalamande is an almond rice pudding topped with cherry sauce. Not only does it look beautiful and festive, but it also tastes delicious and is a great recipe to impress your friends and family with during the holiday season or otherwise. Check out the recipe below to learn how to make it.
Ingredients
- 1 cup rice – preferably arborio
- 1 1/4 cup water
- 4 cups milk
- A pinch of salt
- 1 lemon
- 3/8 cup sugar
- 1/2 cup almonds
- 2 cups heavy whipping cream
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon almond extract
- 1 1/2 cup cherries
- 1 tablespoon cornstarch
- 1 tablespoon butter
Directions
- First, make the rice pudding. Bring one cup of rice, salt, the zest of a lemon, two tablespoons sugar, and one and a 1/4 cup water to a boil. After it boils for a few minutes, add in four cups of milk. Boil again. Reduce the heat, cover, and simmer for half an hour, stirring occasionally. Stir in chopped almonds.
- Let the rice pudding cool for several hours.
- Meanwhile, prepare the cherry sauce. Put cherries with water in a saucepan. Add 1/4 cup sugar, butter, and lemon juice. Bring to a boil, reduce the heat, and simmer for three minutes. Add in cornstarch and stir until the sauce thickens, about one minute. Stir in almond extract.
- Finally, make the cream. Beat the heavy whipping cream until thick. Add sugar, vanilla bean paste, and almond extract. Beat until stiff peaks form.
- Now to put it all together! Stir the cream into the room temperature rice pudding. Pour the warm cherry sauce over top. Enjoy!
