Danish Risalamande with Cherry Sauce

Recipe card

Danish Risalamande with Cherry Sauce

Prep 15 minCook 45 minTotal 5 hrYield 6 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Heavy saucepan, whisk, mixing bowl, refrigerator

Ingredients

150 g short-grain pudding rice 750 ml whole milk 1 pinch fine salt 1 whole vanilla bean or 1 tsp vanilla extract 60 g granulated sugar 75 g blanched almonds, chopped 500 ml heavy cream, cold 300 g pitted cherries, fresh or frozen 50 g sugar, for sauce 1 tbsp lemon juice 1 whole whole blanched almond, optional tradition

Instructions

1. Cook rice

   Combine rice, milk, salt and split vanilla bean in a heavy saucepan. Bring just to a simmer, then cook very gently 35 to 45 minutes, stirring often, until rice is tender and thick.

2. Sweeten and chill

   Stir in 60 g sugar. Remove vanilla pod, cool, cover and refrigerate until completely cold, at least 4 hours.

3. Make cherry sauce

   Simmer cherries, 50 g sugar and lemon juice 8 to 10 minutes until juicy. Cool or keep warm for serving.

4. Fold cream

   Whip cold cream to soft peaks. Fold chopped almonds and cream into chilled rice pudding. Hide the optional whole almond if using.

5. Serve

   Spoon into bowls and top with cherry sauce. Keep the dessert chilled between servings.

How to tell when it is ready

Rice is tender and pudding thick; fold cream only after the rice is completely cold.

Tips

• Stir rice often to prevent sticking on the pan base.
• Cool the rice completely before folding in cream.
• Whip cream only to soft peaks for a lighter pudding.
• Keep the optional whole almond visible as a tradition and alert guests.

Troubleshooting

• If the mixture is too thick, add liquid a little at a time.
• If browning too quickly, lower the heat and cover loosely.

Substitutions

• Use a similar neutral cooking oil.
• Choose a suitable dairy-free alternative where practical.

Variations

• Adjust the seasoning to taste.
• Add a suitable seasonal ingredient without changing the cooking cues.

Serving suggestions

• Serve with cherry sauce warm or cold.
• Offer extra toasted almonds.
• Pair with coffee after a holiday meal.
• Add orange zest to the cherry sauce.

Make ahead

Prepare suitable components ahead and store them safely. Keep covered and refrigerated; use within 2 days. Store cherry sauce separately for best texture.

Storage

Keep covered and refrigerated; use within 2 days. Store cherry sauce separately for best texture.

Food safety

Contains dairy and tree nuts. Refrigerate rice pudding promptly and keep at 4°C (40°F) or below; do not leave out longer than 2 hours.

Frequently asked questions

Can I prepare it ahead?

Yes. Cook and chill the rice base up to a day ahead; fold in whipped cream shortly before serving.

How should I store danish risalamande with cherry sauce?

Keep covered and refrigerated; use within 2 days. Store cherry sauce separately for best texture.

Serve with cherry sauce warm or cold. Keep covered and refrigerated; use within 2 days. Store cherry sauce separately for best texture.