Danish Christmas Rice Pudding Recipes

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DANISH RICE PUDDING WITH ALMONDS



Danish Rice Pudding with Almonds image

This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.

Provided by Linda Pedersen

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 4h40m

Yield 6

Number Of Ingredients 9

2 cups milk
⅓ cup Arborio rice
¼ cup chopped blanched almonds
¼ cup sherry
½ (.25 ounce) envelope unflavored gelatin
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 (12 ounce) package frozen raspberries - thawed and drained

Steps:

  • In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
  • In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
  • Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.2 g, Cholesterol 60.9 mg, Fat 19.4 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 10.4 g, Sodium 52.7 mg, Sugar 27.7 g

DANISH RICE PUDDING (RISENGROD)



Danish Rice Pudding (Risengrod) image

WE use this old-fashioned traditional Danish dish as our first course on Christmas Eve, but many other times as well. It has a smooth, delicate flavor and is true comfort food.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 servings.

Number Of Ingredients 6

2 cups milk
6 tablespoons medium grain rice
1/4 teaspoon salt
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter

Steps:

  • In a small heavy saucepan, bring the milk, rice and salt to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. , Spoon pudding into individual dishes. Combine sugar and cinnamon; sprinkle over the tops. Dot with butter. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 289mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 0 fiber), Protein 7g protein.

DANISH CHRISTMAS RICE PUDDING



Danish Christmas Rice Pudding image

My mom and grandma use to make this every Christmas or special holiday, but it had to be extra special. This is a great dessert that keeps those great memories close by. This is an old recipe so keep in mind that not everything is exact. Use your own discretion when baking. 1/2 cup of packed rasins can be added to this dish, but I prefer it plain and served warm with whipped cream.

Provided by Smilyn

Categories     Dessert

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 cups whole milk
1 cup cooked white rice, medium grain
1/2 cup sugar
1/2 teaspoon salt
2 whole eggs, lightly beaten
cinnamon
nutmeg
1 whole almonds
1 tablespoon real vanilla extract or 1 split vanilla bean
2 cinnamon sticks

Steps:

  • Preheat oven to 325°F.
  • Put milk, eggs, rice, sugar and salt into baking dish (nice glass cooking bowl or dish) and place in a hot water bath.
  • At the top of custard, add a few dashes of cinnamon, nutmeg, and vanilla extract. Add vanilla bean (if using) and cinnamon stick.
  • Cover and cook 2 1/2 to 3 hours, stirring occasionally. Remove vanilla bean and cinnamon stick after one hour of cooking. Pudding is done when rice is soft and custard is set (a slight jiggle).
  • Remove lid for the last 10 minutes of cooking to give a light golden color.
  • Put an almond in the rice pudding just before serving: According to the old Danish legend, whoever finds the almond at Christmas will have series of lucky adventures.
  • Serve warm or cold with whipped cream.

Nutrition Facts : Calories 280.1, Fat 9.6, SaturatedFat 5, Cholesterol 86.4, Sodium 312.8, Carbohydrate 37, Fiber 0.1, Sugar 29.9, Protein 10.5

DANISH CHRISTMAS RICE PUDDING WITH ALMONDS AND WARM CHERRY SAUCE



Danish Christmas Rice Pudding With Almonds and Warm Cherry Sauce image

Danish Christmas rice pudding with warm cherry sauce or Risalamande is traditionally served on Christmas Eve. Whoever finds the hidden almond receives a small gift. I like this recipe because it is cooked entirely on the stove top and cooks in one hour, rather than in the oven for two hours or more. Can be made in advance and refrigerated until serving time. The Danes often buy a store bought cherry sauce, but I've included a recipe for home-made. :) Adapted from an online source.

Provided by BecR2400

Categories     Dessert

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

4 cups full-fat milk
1/3 cup short-grained white rice (65 g)
1/2 vanilla pod (reserve the other half for the sauce)
1 cup whipping cream
3 tablespoons granulated sugar
1/3 cup almond paste (or use almond flakes or finely chopped almonds)
1 whole almond (more if you have several children present)
1 1/2 cups frozen pitted cherries (about 185 g)
1/2 tablespoon lemon juice
3 tablespoons sugar
1/2 vanilla pod
1 1/2 cups water
2 tablespoons cold water
1 tablespoon potato starch (corn starch can be substituted)
fresh mint leaves (optional for garnish)

Steps:

  • Split half of the vanilla pod length ways, scrape out the seeds.
  • Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil.
  • Reduce the heat. Add the rice gradually, stirring constantly.
  • Increase the heat and bring to a boil again.
  • When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn't stick too much to the bottom.
  • Leave to cool completely.
  • Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce.
  • Now make the cherry sauce. Place the cherries in a medium saucepan. Add sugar and 1 1/2 cups water. Add the vanilla pod. Simmer until the cherries are tender.
  • Combine the potato starch with 2 tablespoons cold water.
  • Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly.
  • Stir in the lemon juice and serve warm over the rice pudding. Garnish with a fresh mint leaf, if desired.
  • * I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.

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