Rice Almond Pudding Ris a L Amande
Indulge in the creamy decadence of Rice Almond Pudding, or "Ris a l’Amande," a traditional Danish dessert cherished during the holidays. Made from tender short-grain rice simmered with whole milk and infused with the warmth of vanilla bean, this recipe achieves a perfect balance of sweetness with a touch of granulated sugar. Finely chopped blanched almonds add a delightful crunch, while softly whipped cream creates a light, airy texture. Crowned with a vibrant cherry sauce and accompanied by the fun tradition of hiding a whole almond for one lucky guest to find, this dessert is as festive as it is delicious. Ready in just over an hour and ideal for serving a crowd of six, Ris a l’Amande is a beautifully creamy and nutty treat that promises to elevate any gathering.
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Recipe Information
Ingredients
- 150 grams short-grain rice
- 300 ml water
- 700 ml whole milk
- 75 grams granulated sugar
- 1 pod vanilla bean
- 75 grams blanched almonds
- 200 ml heavy cream
- 250 ml cherry sauce
- 1 piece whole blanched almond (optional for tradition)
Instructions
Place the short-grain rice and water in a large saucepan and bring it to a boil over medium heat. Stir occasionally to prevent sticking.
Once the water is mostly absorbed, lower the heat to medium-low and add the whole milk.
Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan.
Simmer the rice mixture gently, stirring occasionally, for approximately 35-40 minutes, or until the rice is tender and the consistency is thick and creamy.
Add the sugar and stir thoroughly to combine. Remove the pot from heat and let the mixture cool to room temperature. Remove the vanilla pod.
While the rice pudding cools, finely chop the blanched almonds. If following Danish tradition, keep one whole almond aside for later use.
In a clean bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled rice pudding, ensuring a light and airy texture.
Fold in the chopped almonds (and the whole almond if using), ensuring they are evenly distributed throughout the pudding.
Cover and chill the rice almond pudding in the refrigerator for 1-2 hours before serving.
When ready to serve, portion the pudding into individual bowls or serving dishes. Top with the cherry sauce and serve immediately. Enjoy!
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 365 mg | 16% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 188.2 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 1152 mg | 89% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1962 mg | 42% | |
*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.
