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🇩🇰 Denmark dessert

Danish Risalamande

Vanilla rice pudding folded with cream and almonds, served with cherry sauce.

Prep & cook50 min + chillDifficultyEasyServes6
Danish Risalamande

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Ingredient scale
6
  • 180g short-grain rice
  • 1 litre whole milk
  • 1 vanilla pod
  • 70g sugar

Make it step by step

Method

  1. 1

    Simmer rice, milk and vanilla gently for 35 minutes, stirring often.

  2. 2

    Stir in sugar and cool the rice pudding completely.

  3. 3

    Whip cream to soft peaks and fold it into the cold pudding with almonds.

  4. 4

    Chill for at least 2 hours.

  5. 5

    Spoon into bowls and finish with warm cherry sauce.

Chef’s tip

Stir frequently near the end so the milk does not catch on the pan.