Danish Risalamande
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Indulge in the Danish delight of Risalamande, a traditional Christmas dessert. Creamy rice pudding is infused with vanilla, almonds, and whipped cream, then served cold with cherry sauce. Its rich texture and festive flavors make it a cherished treat during the holiday season. Here, we make it with our super high quality risotto rice.
Ingredients
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1 cup risotto rice
- 3/4 cup water
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3 ½ - 4 cups almond milk or whole milk
- 1 vanilla bean, split lengthwise
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Pinch of Italian Sea Salt
- 1 tablespoon sugar, or to taste
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½ cup almonds, blanched and coarsely chopped
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1 2/3 cups whipping cream
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Fresh cranberries, Amarena cherries, pomegranate seeds
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Rosemary sprigs, cinnamon, sugar
Toppings (all optional)
Directions
Boil water in a heavy-bottomed pot, add risotto rice, stir until water mostly boils away and rice starts to cream.
Add pinch of salt, milk, and split vanilla pod. Bring to a boil while stirring, ensuring porridge doesn't burn.
Reduce heat, continue stirring constantly for about 20 minutes. Adjust consistency with more milk if needed.
Once cooked, let porridge cool completely in a cold place, preferably overnight.
Remove vanilla bean, then add sugar and chopped almonds to porridge, adjusting sweetness to taste.
Whip cream until creamy but not too stiff. Carefully fold whipped cream into porridge for an airy texture.
