This dish, derived from French cooking, is a rice pudding with almonds. Ris à l'amande is the description of this dish I grew up with however the official name in Denmark is now in one word Risalamande. This is a classically Danish Christmas dessert dish served on Christmas evening. The tradition is to cook a big portion of rice pudding on the 23th December and serve it warm with cinnamon sugar and butter on top for dinner. The rest is left outside for cooling and the story goes the elves would eat from this at night. The last portion is used for the dessert the next day, which is mixed with chopped almonds and served with cherry sauce on top. This dish would be served in a big bowl placed on the dining table with a whole almond positioned inside the dish and the finder of this almond would get the almond present. An almond present could be anything but was mostly a marcipan pig, chocolate, a toy or a game.
Take one cold portion of rice pudding (risengrød) and mix with 400 g freshly whipped cream and 50 g chopped almond. Place this mixture in a serving bowl or glass and top with warm cherry sauce.
Cherry sauce (Kirsebærsovs)
1 tin cherry with juice (500g)
150 g caster sugar1 tsp. mixed spice
100 ml water
30 g cornflour
Method
Drain the juice from the tin of cherries into a cooking pot with sugar and bring to the boil. Mix cornflour and water in a bowl. Add to the boiling juice and cook until thickened. Add cherries and stir evenly. Pour into containers and cover with food wrap. Store in the fridge and heat up as needed.
900 g milk
½ cup caster sugar (90g)½cup Arborio rice (125g)
1 tsp. Madagascar vanilla sugar
Method
Place all ingredients in a bowl over a bain marie and stir occasionally until thickened approx. 50 minutes. Place cooked pudding in a container and cover with cling wrap. Place in the fridge overnight.
Note: This rice pudding can also be cooking directly over the heat but has to be stirred all the time and will take approx. 30 minutes in a nonstick pot.
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