Chilled rice pudding folded with whipped cream and chopped almonds, served with a warm cherry sauce, a beloved Christmas dessert.
Danish Risalamande is a real, traditional Danish dish, known as Almond Rice Pudding with Cherry Sauce. Chilled rice pudding folded with whipped cream and chopped almonds, served with a warm cherry sauce, a beloved Christmas dessert.\n\nRisalamande is a fixture of Danish Christmas Eve dinners, traditionally hiding a single whole almond in the pudding — whoever finds it in their bowl wins a small prize, usually a marzipan pig, a tradition still widely practiced today.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Danish home cooking, not a generic stand-in for a search term.
Serves 6
Simmer rice with milk and vanilla over low heat, stirring occasionally, for 40 minutes until thick and creamy. Stir in sugar and let cool completely.
Once the rice pudding is fully cold, fold in the whipped cream and chopped almonds until evenly combined.
Tuck the single whole almond somewhere into the pudding as a traditional surprise.
Refrigerate the pudding for at least 1 hour before serving.
Simmer cherries with sugar in a saucepan for 8 minutes, then whisk cornstarch with water and stir in, simmering until thickened and glossy.
Serve the chilled rice pudding in bowls topped with warm cherry sauce.
Cool the rice pudding completely before folding in whipped cream — warm pudding will deflate the cream and make the texture heavy instead of light.
Simmer the rice patiently over low heat, stirring occasionally, to avoid scorching on the bottom of the pot.
Hide the whole almond well within the pudding, as finding it is a beloved part of the Danish Christmas tradition.
Use a mix of fresh cherries and a splash of cherry liqueur in the sauce for an adult version.
Add orange zest to the rice pudding for a bright, citrusy note.
Serve with a marzipan pig as the traditional prize for whoever finds the whole almond.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Risalamande is a fixture of Danish Christmas Eve dinners, traditionally hiding a single whole almond in the pudding — whoever finds it in their bowl wins a small prize, usually a marzipan pig, a tradition still widely practiced today.
A single whole almond is hidden in the pudding, and whoever finds it in their serving traditionally wins a small prize, most often a marzipan pig — a beloved part of Danish Christmas Eve.
Yes, it's designed to be made ahead — the rice pudding base can be made a day in advance, folded with cream and chilled before serving.
Yes, jarred or canned pitted cherries work well, especially outside of fresh cherry season; just adjust the added sugar depending on how sweetened they already are.
Per serving (260g / 9.2 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
