Risalamande recipe

Risalamande is a creamy, soft and melt-in-your-mouth Danish rice pudding with almonds and topped with a flavourful cherry sauce.

Ingredients for Risalamande

For the Rice Pudding:

• 1 cup arborio rice
• 1 1/4 cup water
• 4 cups milk
• 1/4 tsp salt
• 2 tsp finely grated lemon zest
• 2 tbsp sugar

For the Risalamande:

• 2 cups heavy whipping cream
• 1/4 cup sugar
• 2 tsp vanilla bean paste
• 1/2 tsp quality almond extract
• 150 g slivered almonds

For the cherry sauce:

• 4 cups fresh/frozen cherries
• 6 tbsp sugar
• 1 cup water
• 4 tsp corn starch
• 2 tsp lemon juice

Instructions for Risalamande

For the Rice Pudding:

  1. Bring the arborio rice, salt, grated lemon zest, sugar and water to a boil in a  pot.  Boil for 3 minutes, add the milk and return to a boil.  Reduce the heat to low, cover and simmer for 30-35 minutes, stirring occasionally, increasing the frequency during the last 10 minutes to prevent scorching.
  2. Let the rice cool and then chill for several hours or overnight.


For the Risalamande:

  1. Beat the cream until it starts to thicken.
  2. Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form. Be careful not to over-beat.
  3. Stir the cream mixture into the rice pudding.
  4. Stir in the slivered blanched almonds.
  5. If you want to be true to traditions, add a single whole blanched almond into the Risalamande – who ever gets the whole almond wins a small prize.
  6. Store Risalamande in fridge until serving.


For the cherry sauce:

  1. In a small saucepan combine frozen cherries, sugar and water.
  2. In a separate small bowl dissolve corn starch in lemon juice.
  3. When cherries start to boil, add corn starch mixture, and cook until the sauce slightly thickens, about 3-5 minutes. If you want your cherry sauce thicker, add more corn starch mixture.
  4. Serve the Risalamande at room temperature with the warm cherry sauce.





Freia Jensen

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