Danish Christmas rice pudding with almonds and warm cherry sauce — every table holds a whole almond and a hidden prize.
Risalamande is Denmark's beloved Christmas Eve dessert — creamy rice pudding enriched with whipped cream and chopped almonds, served with warm cherry sauce. Hidden in the bowl is a whole peeled almond, and whoever finds it wins a prize. This tradition has been central to Danish Christmas since the 19th century and is as much about the hunt for the almond as the delicious dessert itself.
Serves 6
Cook rice in milk over low heat, stirring frequently, for 35–40 minutes until very thick and creamy. Stir in sugar and vanilla. Cool completely.
Fold whipped cream into cold rice porridge. Stir in chopped almonds and the hidden whole almond.
Heat cherries with juice. Mix cornstarch with a little water and stir into cherries with sugar. Simmer 3 minutes until slightly thickened.
Refrigerate risalamande at least 2 hours until firm.
Serve in bowls with warm cherry sauce poured over. Whoever finds the whole almond wins the prize — traditionally a marzipan pig.
The rice porridge must be completely cold before folding in cream, or it will collapse.
Use jarred sour cherries (Morello) for the most authentic sauce.
Hide the whole almond at the very end of mixing.
Add a splash of amaretto to the whipped cream.
Use vanilla bean instead of extract for a richer flavour.
Refrigerate for up to 2 days. Make cherry sauce fresh when serving.
Risalamande developed in Denmark in the 1800s as a less expensive adaptation of French riz à l'amande. The hidden almond tradition is thought to have Scandinavian pagan roots around midwinter luck.
Yes — the risalamande can be made 1–2 days ahead. The cherry sauce should be made fresh on the day.
Per serving · 6 servings total
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