Danish Christmas Rice Pudding
Celebrate the festive season with Danish Christmas Rice Pudding, a creamy and indulgent dessert that's a staple of Nordic holiday traditions. Known as "Risalamande," this comforting dish combines tender short-grain white rice simmered in milk and infused with fragrant vanilla for a rich, velvety base. Finely chopped blanched almonds add texture, while a dollop of whipped cream creates its signature airy finish. Topped with a luscious, warm cherry sauce, this dessert becomes the ultimate holiday treat. Don't forget the hidden whole almond tucked inside—a fun Danish tradition where the finder wins a special prize! Simple to make yet delightfully elegant, this pudding is perfect for gatherings and guaranteed to add a touch of hygge to your festive table.
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Recipe Information
Ingredients
- 200 grams short-grain white rice
- 500 ml water
- 1 liter whole milk
- 100 grams granulated sugar
- 1 piece or tablespoon vanilla bean or vanilla extract
- 100 grams blanched almonds
- 250 ml whipping cream
- 1 tablespoon powdered sugar
- 400 grams cherry sauce
Instructions
Rinse the short-grain white rice thoroughly under cold water to remove excess starch.
Bring 500 ml of water to a boil in a large, heavy-bottomed pot. Add the rice, reduce the heat to medium, and stir gently for about 2-3 minutes as the rice absorbs the water.
Once the water has mostly absorbed, pour in the whole milk and continue stirring. Split the vanilla bean, scrape out the seeds, and add both the seeds and the bean pod (or add 1 tablespoon of vanilla extract). Reduce the heat to low and let the rice simmer gently, stirring frequently to prevent it from sticking to the bottom of the pot.
Cook the rice pudding for about 35-40 minutes, or until the rice grains are soft, and the mixture is creamy. Remove the vanilla bean pod, if using, and stir in the granulated sugar. Allow the pudding to cool to room temperature, then chill it in the refrigerator for at least 1 hour.
While the pudding cools, chop the blanched almonds finely, reserving one whole almond for the traditional 'hidden almond' game. Fold the chopped almonds into the cooled rice pudding.
In a separate bowl, whip the whipping cream with the powdered sugar until soft peaks form. Gently fold the whipped cream into the rice pudding to create a light and fluffy texture.
Transfer the rice pudding to a serving bowl, hiding the whole almond somewhere in the mixture if you'd like to follow the Danish tradition.
Serve the rice pudding cold with the cherry sauce warmed and poured over the top. Enjoy!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 47.0 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 257 mg | 20% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
