An Illustrated Food Blog
“Risalamande” is an old Danish dessert dating back to the latter part of the 19th century in Denmark.
“Risalamande” is a rice pudding flavoured with vanilla, almonds and whipped cream and served with a cherry sauce. I use cherries soaked in brandy which I make in August when the beautiful cherries ripen here in Niagara. See recipe below.
The invented Danish word “Risalamande” is derived from the French word Riz à l’amande, which means rice with almonds.
Traditionally a whole skinned almond is placed in just one of the portions and when the dessert is served, the person who has the whole almond receives a present “Mandelgave” which is typically a marzipan pig or a box of chocolate.
Recipe for “Risalamande”
The rice pudding is made first:
1 cup organic arborio rice
4 1/2 cups organic milk
Add 1 vanilla pod (scraped)
1/2 cup organic maple syrup
Simmer gently and stir occasionally for 1 hour or until cooked.
Allow to cool completely and when cold, fold into the cold rice pudding:
1 cup finely chopped (non GMO) blanched almonds
2 cups organic whipping cream that has been thickly whipped
1/4 cup organic maple syrup
At time of serving: Top with
brandied cherries and serve cold.