Danish Rice Pudding With Dried Cherry Sauce Recipes

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RISALAMANDE (DANISH ALMOND RICE PUDDING WITH CHERRY SAUCE)



Risalamande (Danish Almond Rice Pudding with Cherry Sauce) image

Wonderfully creamy and delightfully flavorful, this famous rice pudding is sure to win you over!

Provided by Kimberly Killebrew

Categories     Dessert

Time 50m

Number Of Ingredients 15

For the Rice Pudding:
1 cup arborio rice
1 1/4 cup water
4 cups milk
1/4 teaspoon salt
2 teaspoons finely grated lemon zest
2 tablespoons sugar
4 ounces chopped blanched almonds
For the Risalamande:
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla bean paste (*not extract*)
1/2 teaspoon quality almond extract
Cherry Sauce (warm, for serving (click the link for the cherry sauce recipe))
Sprigs of fresh mint for garnish (optional)

Steps:

  • Bring the rice, salt, lemon zest, sugar and water to a boil in a medium-sized stock 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. Stir in the chopped blanched almonds.
  • Let the rice cool and then chill for several hours or overnight.
  • Beat the cream until it starts to thicken. Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form. Be careful not to over-beat. Stir the cream mixture into the rice pudding.(Note: The rice will may be very stiff. Stir it to loosen it up and then stir it more after the cream has been added to break up any clumps.)
  • Serve the Risalamande at room temperature with the warm cherry sauce.

Nutrition Facts : ServingSize 1 serving, Calories 656 kcal, Carbohydrate 53 g, Protein 12 g, Fat 44 g, SaturatedFat 22 g, Cholesterol 124 mg, Sodium 200 mg, Fiber 3 g, Sugar 22 g

DANISH RICE PUDDING WITH DRIED CHERRY SAUCE



Danish Rice Pudding with Dried Cherry Sauce image

Categories     Sauce     Rice     Cherry     Chill     Simmer     Boil

Yield makes 6 servings

Number Of Ingredients 12

1/2 cup rice (white medium-grain or basmati)
3 cups milk
1/3 cup sugar
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted
2 ounces medium-dry sherry
1 1/2 cups heavy cream
Dried Cherry Sauce
Dried Cherry Sauce
4 ounces dried cherries (3/4 cup)
1 cup pinot noir or other red wine
2 tablespoons sugar or red currant jelly

Steps:

  • Cook the rice, milk, and sugar in a heavy-bottomed 2-quart saucepan over medium heat until the rice is tender and the milk is absorbed, 30-40 minutes. Remove from the heat and stir in the almond extract, almonds, and sherry. Using a rubber spatula, scrape the pudding into a bowl and chill for at least 1 hour. Whip the cream in an electric mixer on high speed (or by hand) until soft peaks form and then get a little firmer, and fold into the chilled pudding. Serve immediately or refrigerate until ready to serve. Top with warm or cold cherry sauce.
  • Dried Cherry Sauce
  • Place the cherries in a small saucepan with the wine, 1/2 cup water, and the sugar or jelly. Bring to a boil, reduce heat, and simmer until the cherries are tender and the juice is syrupy (approximately 10 minutes).

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 RICE PUDDING



Danish Rice Pudding image

This recipe came to me from my husbands family. It was their custom and ours to hide a white nut in the pudding and whomever found the nut received a gift. Usually a box of chocolates for the kids or a bottle of wine for the adults. The game was to keep the nut hidden in your mouth until all the pudding was consumed.

Provided by Gilligan

Categories     Dessert

Time 25m

Yield 6-10 serving(s)

Number Of Ingredients 5

1 cup uncooked rice (not instant)
1 liter 2% low-fat milk
3 (250 ml) cartons whipping cream
1 cup sugar or 1 cup Splenda sugar substitute
2 teaspoons vanilla extract

Steps:

  • In a large saucepan bring the milk and rice to a boil slowly on medium heat.
  • Simmer until rice is cooked through and not crunchy.
  • Add vanilla and sugar.
  • Let cool.
  • While cooling, whip the cartons of whipping cream until stiff peaks form.
  • When rice has cooled add the whipped cream.
  • At this time it is customary in our house to add a piece of an almond as well.
  • Garnish with tangerine sections, shredded chocolate or chocolate curls.

Nutrition Facts : Calories 745.3, Fat 47.6, SaturatedFat 29.6, Cholesterol 176.6, Sodium 115.1, Carbohydrate 70.5, Fiber 0.5, Sugar 42.2, Protein 10.2

RICE PUDDING WITH ALMONDS AND CHERRY SAUCE



Rice Pudding with Almonds and Cherry Sauce image

Categories     Milk/Cream     Mixer     Dairy     Fruit     Nut     Rice     Dessert     Christmas     Cherry     Almond     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

4 3/4 cups whole milk
7 tablespoons plus 3/4 cup sugar
3/4 cup short-grain or medium-grain rice
1 vanilla bean, split lengthwise
1/2 cup sliced almonds, toasted
1 cup chilled whipping cream
1 16-ounce package frozen pitted cherries, thawed
1 lemon, quartered
1 tablespoon cornstarch mixed with 1 tablespoon water

Steps:

  • Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
  • Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.

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.

DANISH RICE PUDDING WITH FRESH CHERRIES



Danish Rice Pudding With Fresh Cherries image

Provided by Bryan Miller And Pierre Franey

Categories     brunch, weekday, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 8

1/2 cup blanched almond slivers
3/4 cup Basmati rice
1 quart whole milk
6 tablespoons sherry
1/2 cup sugar
1 1/2 cups mixed fresh cherries, pitted and sliced
1/2 cup red currant jelly
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees.
  • Place the almonds on a baking sheet, and cook in oven for 10 minutes or until they are lightly browned.
  • Combine the rice and milk in a heavy-gauge saucepan over high heat. Bring to a boil, stirring constantly. Then, reduce heat to simmer and cook for about 30 minutes, stirring frequently, until rice absorbs milk.
  • Remove rice from heat, and stir in sherry, sugar and almonds. Refrigerate.
  • Meanwhile, place cherries and jelly in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes. With a slotted spoon, remove cherries to a bowl. Refrigerate.
  • Cook remaining fruit liquid over high heat until it is reduced by half. Set aside to cool.
  • Whip heavy cream until it develops firm peaks. Fold whipped cream, 1/3 at a time, into rice pudding.
  • Assemble dessert in large wine goblets, with cherries on the bottom, then a layer of rice pudding and then some slivered almonds. Pour reduced fruit liquid over everything.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 74 milligrams, Sugar 33 grams, TransFat 0 grams

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

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Top Asked Questions

How do you thicken rice pudding with cherry sauce?
Slake the cornflour in 3 tbsp of water in a cup or small bowl. Slowly add it to the cherries until they thicken, stirring constantly, and season to taste with more sugar, if you want. Serve the cold rice pudding with the hot cherry sauce.
How to cook Cherry pudding with cornstarch?
Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls.
How to make rice pudding with almonds?
Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely. Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours.
How do you make 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.

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