Risalamande – Danish rice pudding
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Bring some Scandinavian magic to your Christmas Eve dinner table with Sally Abé's recipe for risalamande, the popular rice pudding dish which traditionally rounds off the Danish Christmas meal.
Ingredients
- 200g of pudding rice
- 800ml of milk
- 50g of caster sugar
- 1 vanilla pod, scraped
- 75g of whole almonds
- 300ml of double cream
Method
1
Place the rice in a heavy bottomed saucepan along with the milk and the scraped vanilla pod and seeds. Stir well to combine until the ingredients are fully incorporated
2
Cook for around 30 minutes over a moderate heat until all of the milk is absorbed, stirring occasionally to ensure the rice does not catch
3
Once cooked remove the vanilla pod and leave to cool to room temperature. Meanwhile, set aside one whole almond for serving and use a sharp knife to finely chop the rest
4
Once the rice has cooled mix through the chopped almonds. Lightly whip the cream in a separate bowl and gently fold it through the rice pudding
5
Place the single almond in one of the bowls and spoon over the rice. Once the bowls are filled, swap them round a few times until you can no longer remember which dish contains the almond
6
Serve the pudding cold and topped with fruit compote. Don’t forget to buy a prize for the person who finds the almond!
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Risalamande – Danish rice pudding
