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risalamande (danish rice pudding)

(2 ratings)
Recipe by
Jolayne Cooper
Americus, GA

I was staying with friends during Christmas several years ago. They also had some friends from Denmark who came to stay for the holidays. They brought a special rice and made this dessert. I fell in love with it. Of course I couldn't find their rice, but thought that Arborio rice would work, since the Danish rice looked similar. I watched her make the dessert and here is what I have. I love it!!!! Unfortunately, I eat way too much, so I only make it for Christmas, which is the tradition in Denmark. They hide a whole almond in the pudding and whoever finds it, gets a prize.

(2 ratings)
yield 15 serving(s)
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For risalamande (danish rice pudding)

  • 1 c
    arborio rice (it must be this kind of rice)
  • 7 1/2 c
    1 % low-fat milk
  • 3/4 c
  • 1 Tbsp
  • 2 c
    slivered almonds
  • 4 c
    whipping cream, whipped
  • 4 c
    frozen raspberries
  • 1/2 c
  • 3/4 c
    sugar, divided
  • 2 Tbsp

How To Make risalamande (danish rice pudding)

  • 1
    Bring milk to a boil slowly in a large pot.
  • 2
    Add rice, keep simmering until rice is tender, stirring every 3-4 minutes to prevent rice or milk from burning at the bottom. This takes 45 minutes to an hour.
  • 3
    When rice is firm, remove from the heat and let cool. All the milk should be absorbed into the rice when it is done. When cool, add the sugar, vanilla and almonds, and mix in.
  • 4
    Fold in whipped cream. Chill and serve with raspberry sauce.
  • 5
    While the rice is simmering, you can make the raspberry sauce. In a medium saucepan place the frozen raspberries and water, heat until thawed, add 1/2 cup of the sugar and stir. Let simmer for 3-5 minutes.
  • 6
    Mix cornstarch with 1/4 cup of sugar and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
  • 7
    TIP: You can also serve with a strawberry sauce or a cherry sauce. My new Danish friend made it with the raspberry sauce, but I have read that a cherry sauce is more traditional. I haven't tried that, but I am going to next time I make it. I have also thought about doing a strawberry/raspberry mix for the sauce.

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