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+ servings
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Risalamande is a traditional Danish rice pudding with almonds topped with sour cherries, served the night before Christmas Eve (lillejuleaften)
Course: Dessert
Cuisine: Danish, Scandinavian, Vegetarian
Servings: 12 people
Author: Mike Benayoun
  • 2 cups whole milk
  • 3 cups skimmed milk
  • 10 tablespoons sugar (6 + 2 + 2)
  • 1 cup risotto rice (Arborio)
  • 1 vanilla bean , split lengthwise
  • 1 cup almonds , crushed
  • 1 cup heavy cream
  • 1 jar pitted morello cherries (in their syrup)
  • 1 tablespoon cornstarch , mixed with 1 tablespoon water
  • ¼ cup cherry Heering liqueur (or more)
  • 1 whole almond
  1. Combine milk, 6 tablespoons of sugar and rice in a saucepan and bring to a boil.
  2. Reduce heat to medium and simmer until the rice is tender and mixture is thick, stirring often, for about 30-40 minutes.
  3. Pour the rice pudding into a bowl and let cool completely.
  4. Add the chopped almonds and the whole almond.
  5. Using an electric mixer, beat the heavy cream and 2 tablespoons of sugar in a medium bowl until stiff.
  6. Scrape the vanilla bean to extract the seeds.
  7. Add vanilla and cream in rice pudding mixture.
  8. Cover and refrigerate for about 4 hours.
  9. Drain the cherries and collect the syrup in a saucepan. Add 2 tablespoons of sugar (or more depending on syrup) into the pan. Add the cornstarch mixture and bring to a boil, stirring constantly.
  10. Reduce heat.
  11. Add the reserved cherries and cherry Heering liqueur and continue to simmer, stirring occasionally, about 5 minutes.
  12. Pour the rice pudding into bowls. Top with warm cherry sauce.