Risalamande (Danish Christmas Rice Pudding)
Cold creamy rice pudding folded with whipped cream and almonds, served with warm cherry sauce.
- Time2 hr
- LevelEasy
- Costabout £0.92 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the rice and milk in a heavy pan and bring to a gentle simmer. Cook on the lowest heat for 35 to 40 minutes, stirring often, until thick and the rice is tender.
37 min 30 s - 2
Stir in the 2 tbsp caster sugar and 1 tsp of the vanilla. Tip into a bowl and chill for at least 1 hour until completely cold.
60 min - 3
Whip the cream with the icing sugar and the remaining vanilla to soft peaks.
- 4
Fold the chopped almonds into the cold rice, then fold in the cream. Spoon into bowls or one big dish.
- 5
Put the cherries, 50 g sugar and water in a pan and simmer for 8 minutes until soft and syrupy.
8 min - 6
Mix the cornflour with a splash of cold water, stir into the cherries and bubble for 1 minute until glossy. Serve warm over the cold pudding.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.