Arne Clausen Collection - Recipes

Danish Christmas rice pudding with

cherry sauce "risalamande"

By Julie Polar

Risalamande is the sweet end to a traditional Danish Christmas dinner. It's a rice pudding made with lots of vanilla and slivered almonds, topped with warm cherry sauce.


Rice Porridge

1 dl water
90 g short-grained white pudding rice
500 ml full fat milk
½ tsp kosher salt
100 g almonds
1 vanilla pod
30 g sugar
500 ml whipping cream

Bring water to a boil. Add the rice and mix. Cover and cook under low heat for about 5 minutes. Increase the heat to medium, add the milk and mix until it starts to boil. Reduce the heat to low and cook the rice for about 50 minutes. Make sure to keep an eye on the rice and mix frequently so that it does not burn.

Meanwhile drown the almonds in boiling water and remove the skin. Chop them to small portions and add to the cooked rice porridge. Remove the vanilla seed from the pod and add to the rice porridge. Mix well. Whip the whipping cream and fold carefully unto the rice mixture. Store in fridge until ready to serve

Cherry Sauce

500 g pitted cherries (fresh or frozen)
200 g raw sugar
1 vanilla pod
Juice and grated peel from an orange
1 tbs cornstarch

Put cherries and sugar and vanilla seeds into a pot. Let sit for an hour if you are using fresh cherries. If you are using frozen cherries, then heat right away and add orange and peel. Once the mixture reaches a boiling point, bring heat down to low and let it simmer for about 15 minutes. Taste the sauce, it should be sweet, but not too sweet. If it is too sweet add a little lemon juice or more orange juice. If you need to thicken the sauce use a little cornstarch under constant mixing.

Take the rice pudding out and serve on to dishes. Top with the warm cherry sauce.


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