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Risalamande is one of the most popular of all Danish desserts and Christmas dessert. This delectable dish is served every Christmas Eve following dinner. The name comes from the French, riz à l’amande, which translates to “rice with almonds.” But the almonds are only one aspect of what sets this rice pudding apart. The base is your typical rice pudding, but with a twist: chopped almonds, vanilla-infused whipped cream, and a silky sweet cherry sauce. Simple, elegant and absolutely delicious!
1 cup Ralston Family Farm White Jasmine
½ cup water
2 cups full fat milk
1 tsp vanilla
2 tbsp turbinado sugar
¼ tsp salt
¾ cup chopped almonds
2 cup heavy cream
4 tbsp powdered sugar
Sliced almonds for top
15 oz frozen cherries
3 Tbsp sugar
½ cup water
2 tsp lemon juice
2 tsp cornstarch
Prep time: 10 min
Cook time: 25 min
Servings: 8
In a medium saucepan combine RFF White Jasmine and water. Put on medium heat and bring to a boil. When water starts to boil add the milk, vanilla extract, salt and sugar. Reduce heat to a simmer and cook for 15 min or until most of the liquid is absorbed. Make sure and stir during the cooking process so the milk won’t scorch. After rice is cooked, place in the refrigerator to cool.
While rice is cooling, place frozen cherries in a small saucepan and add water and sugar and bring to a boil. While waiting on cherry mixture to boil, mix together the lemon juice and cornstarch. After cherry mixture reaches a boil, add in lemon juice/cornstarch mixture. Bring heat down to a medium and stir well. Cook for 3-5 minutes or until slightly thickened.
Add together the whipping cream and sugar and beat on high until whipped in stiff peaks. Take rice out of the Refrigerator, add the chopped almonds, and fold in whipped cream. Place in your favorite glass or bowl, then drizzle on cherry mixture and top with sliced almonds.
