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.

Cherries soaked in Brandy:

In a litre mason jar fill with fresh pitted organic cherries add 1/2 cup organic maple syrup or 1/4 cup Swerve sweetener. Cover cherries with brandy and store in fridge for up to 4 months.

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