Risalamande is one of those pudding recipes that gets rice lovers giddy with excitement. This delicious, creamy dessert is beautifully balanced with a fruit sauce of your liking. You can best enjoy the risalamande served hot, but I also like it cold. I recommend having a dessert wine or a bottle of port at hand with this recipe. Especially, if you have guests over and you want to finish your dinner with a big finale. Risalamande is definitely a holiday dish that gets you into the Christmas spirit. You might have come across it if you traveled through Denmark and other Scandinavian countries. I hope you enjoy making this risalamande and let me know which fruit sauce you went for.
Risalamande with Harrods Luxury Christmas Hampers
Tis’ the season of Christmas hampers! What better Christmas hamper to receive than from Harrods? I’ve received the Belgravia Christmas Hamper which comprises a selection of delicacies from the Harrods’ Food Halls. Packed into a traditional wicker basket, The Belgravia boasts fine wines, chocolate selections, jams, chutney, cake, Christmas pudding and more. In other words, everything inside the hamper is a luxurious delicacy and I could use so many things with the risalamande. You can check out the selection of Harrods Luxury Christmas Hampers here. As you can see, you can select a Luxury Christmas Hamper that suits you best! What better way to spoil your friends and family during these holidays?
Did you know that Harrods Luxury Christmas Hampers have a long history in England? The Luxury Christmas Hamper has been on the market since 1894. It all started out with 9 varieties, and by 1930, there were up to 27 options of the Luxury Christmas Hamper available! What’s most astonishing is that Harrods provided these hampers as gifts for men on active service and prisoner-of-war during both WWI and WWII. What a wonderful way to honour and reward our countrymen at the front. By 1984, Harrods Hampers became so popular that more than 3000 Hampers we sent overseas during Christmas time.
As you can imagine, picking out what to cook with first was a tough decision for me. Everything looked so delicious in the Belgravia Christmas Hamper! In the end, I went for the luxury jams and preserves.
In terms of luxury jams and preserve, I received:
- Gooseberry and Elderflower Preserve
- Raspberry and Rose Tea Jam
- Strawberry, Pepper and Vanilla Jam
However, you can find alternatives here. Personally speaking, to respect the original recipe of the risalamande, I would go for the Black Cherry and Plum Preserve. The traditional recipe calls for using a cherry sauce or compote of a sort as a topping.
what is risalamande
Risalamande was originally derived from the French ‘riz a l’amande’, which stands for rice with almonds. It is a sort of a milky rice pudding, stirred slowly and then mixed with lots of whipped cream and fresh vanilla. Some people top the risalamande with almonds, however the traditional way is to mix it in the pudding. Next, you should serve it with a Danish cherry sauce ‘kirsebærsovs’ on top. So, as you can see, risalamande is a Danish recipe. It’s traditionally served for Christmas. In fact, every house in Denmark is bound to serve risalamande on Christmas Eve. It’s an absolute must! However, it’s not unusual to eat it throughout December. Especially at social gatherings with family and friends.
the almond quest
There is actually a little game built into this dish that you can try out as well. In Denmark, they put one entire almond into the serving bowl. Whoever gets the almond in their portion wins a prize. Usually, some sort of chocolates. Also, part of the fun in this little game is to not reveal right away if you get the almond. This way the others at the table will have to go for second portions and keep looking for the almond. If you go for this tactic, you must be careful not to chew into the almond. If you can’t present the whole almond intact you can’t claim the prize! Usually, people literally get quite fed up. Try it out with your friends and family; the kids will get a kick out of it.
types of rice
Overall, the type of rice you select from making this risalamande is crucial. If you don’t choose the correct rice, you won’t achieve the right consistency. Here’s a short explanation about the different types of rice, so you don’t choose the wrong type. In short, please don’t use these under any circumstances:
- Basmati – too fragrant and wrong texture
- jasmine – too fragrant
- easy-cook rice – too mushy
- brown rice – wrong texture and colour
- Arborio rice – too creamy and thick in texture
You can use long-grain rice, but I fully recommend finding a special type of rice that is used for rice pudding or desserts, called pudding rice. Short grain white rice will also do.
add more flavour
What’s best about the risalamande is the creamy, vanilla goodness. Should you use vanilla essence or vanilla beans? Personally, I always recommend using fresh vanilla beans. It’s quite therapeutic slicing the vanilla bean open and scraping out the seeds. The smell of the fresh vanilla comforts me and makes me impatient for the end result. Here’s how to extract vanilla bean seeds. Take the tip of a sharp, pointy knife and run it down middle of the bean. Use your fingers to spread the opening. Take the tip of the knife and scrape as much as you can. Don’t leave out any corners. Generally, there are a lot of vanilla seeds hiding in the sides. You can add as much vanilla into your risalamande as you want. If you haven’t found any fresh vanilla, just use vanilla essence.
The same principle goes for the amount of almonds you put it. I like to use skinless, flaked almonds. Make sure you crush them properly. Add as much as you want.
Once the risalamande is ready, use any type of fruit sauce as topping. The traditional recipe calls for cherry sauce. However, you can choose any type of jam. I would recommend a sauce with a more acidic fruit to complement the sweetness and creaminess of the risalamande.
- 250ml (1 cup) pudding rice
- 1ℓ (4 cups) milk
- 1.25ml (¼ tsp) salt
- 1 vanilla bean, scraped [optional]
- 120g (4oz) toasted, flaked almonds
- 60ml (4 tbsp) caster sugar
- 500ml (2 cups) double cream, softly whipped
- 180ml (⅔ cup) raspberry jam
- 18 raspberries, washed
- Fresh mint leaves, for garnish
- Make the rice pudding first by getting the rice, salt, vanilla and milk to a slow simmer in a large pot. Be careful not to let the milk boil over or burn the rice. Don’t let a crust/skin form at the bottom either, which means you need to give it a frequent stir as a preventative measure.
- After about 30 minutes the rice should be cooked. Remove from the heat and let it cool down completely. The rice can be placed in the fridge overnight.
- Stir the sugar, cream and almonds into the rice until well mixed, then divide the pudding between 6 bowls.
- Top with jam, mint and more almonds if you wish.
- Traditionally, the rice is served with a cherry sauce, so this is Greedy Gourmet’s twist on this classic Danish Christmas recipe.
- If you calorie conscious, halve the amount of cream used and proceed with the recipe.
- Do you have a favourite fruit? Substitute the raspberry or cherry with your favourite fruit and its jam. Have fun!
- Serving Size: 1 serving
- Calories: 594
- Sugar: 30.7 g
- Sodium: 109 mg
- Fat: 32.6 g
- Saturated Fat: 19.6 g
- Carbohydrates: 72.3 g
- Fiber: 4.4 g
- Protein: 6.3 g
- Cholesterol: 116 mg
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P.S. I received this hamper but all opinions are my own.