Sunday 11 December 2011


Creamy Danish Rice Pudding with Almonds/Risalamande

Recipe adapted from Ala

Serves 6

Preparation and Cooking Time: 30 minutes

1. 1 cup or 180-200 g pudding rice (Grødris) (you can substitute it with sushi rice)
2. 1 liter of fresh skimmed milk
3. 200g almonds
4. 2 stalks of vanilla pods and use only the beans inside
5. 4 TBS sugar
6. 250 ml whipping Cream 38%
7. 250 ml water for steaming the rice


1. Place a metal stand into the pressure cooker, add 250ml water and lower an empty heat-proof bowl into it.

2. Add rice and milk into the bowl.

3. Close the pressure cooker, turn on high heat till the pressure cooker reaches pressure steam under setting 2. Turn down heat (no. 5 on my stove) to maintain at setting 2 and steam for 20 minutes.

4. When the pressure cooker cools down, remove rice pudding from pressure cooker, and add milk to adjust to desired consistency.

5. When it is cool, cover rice pudding and place it in the fridge for at least 2 hours or until the next day.

6. Blanch almonds with boiling water and remove skin.

7. Take an almond from and chop the rest.

8. Add vanilla grains, sugar and ground almonds into the cold rice pudding.

9. Just before serving, whip the cream into a light foam using a hand-mixer and fold it gently into the porridge together with the chopped and whole almonds.

10. Serve with cherry sauce (optional) or frozen raspberries for a healthier alternative.

Additional Information:

This is a very traditional Danish Christmas dessert. The base is made from the risengrød, which is the Danish Rice Porridge or rice pudding. Thus, to make this dessert, you have to make the risengrød first. It is very delicious and I like it a lot, although with the cream and sugar, it is not exactly a healthy dish. The guest gets to serve a bowl and the person who finds the whole almond in his bowl gets a present.

It is very tedious to make, as it is not easy to cook rice with milk without burning the bottom. It requires frequent stiring and requires one to stand for a long time in the kitchen. Many Danes nowadays will buy store bought rice porridge. But one can make it from scratch and yet do away with the frequrent stiring by using the Chinese double-boiling method. It is the same concept as melting chocolate, using indirect heat source from double-boiling. Furthermore, if you double-boil it using a pressure cooker, the cooking time is greatly reduced to less than half an hour, :-) You can also use the double-boiling method on ordinary pot, but it will take hours under simmering. The advantage of using the double-boiling method, whether you use a normal pot for double boiling or the pressure cooker, is that you don't need to stand in the ktichen to stir it, freeing you time for other things :-)


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