RISALAMANDE (DANISH RICE PUDDING)
I was staying with friends during Christmas several years ago. They also had some friends from Denmark who came to stay for the holidays. They brought a special rice and made this dessert. I fell in love with it. Of course I couldn't find their rice, but thought that Arborio rice would work, since the Danish rice looked...
Provided by Jolayne Cooper
Categories Puddings
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Bring milk to a boil slowly in a large pot.
- 2. Add rice, keep simmering until rice is tender, stirring every 3-4 minutes to prevent rice or milk from burning at the bottom. This takes 45 minutes to an hour.
- 3. When rice is firm, remove from the heat and let cool. All the milk should be absorbed into the rice when it is done. When cool, add the sugar, vanilla and almonds, and mix in.
- 4. Fold in whipped cream. Chill and serve with raspberry sauce.
- 5. While the rice is simmering, you can make the raspberry sauce. In a medium saucepan place the frozen raspberries and water, heat until thawed, add 1/2 cup of the sugar and stir. Let simmer for 3-5 minutes.
- 6. Mix cornstarch with 1/4 cup of sugar and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
- 7. TIP: You can also serve with a strawberry sauce or a cherry sauce. My new Danish friend made it with the raspberry sauce, but I have read that a cherry sauce is more traditional. I haven't tried that, but I am going to next time I make it. I have also thought about doing a strawberry/raspberry mix for the sauce.
RISALAMANDE (DANISH ALMOND RICE PUDDING WITH CHERRY SAUCE)
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
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 CHRISTMAS RICE PUDDING WITH ALMONDS AND WARM CHERRY SAUCE
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
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 (RISENGROD)
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
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 WITH ALMONDS
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
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
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
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
CHRISTMAS RICE PUDDING
My heritage is Swedish and this recipe is known among Swedes as "grut". My Grandma Anna would make it every Christmas Eve, and we would eat it with cream poured over. Grandma always put a cinnamon stick and one almond in the rice before serving. Whoever found the almond was supposed to get married next, according to tradition.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the rice and water. Simmer for 10 minutes; add milk and bring to a boil. Reduce heat and simmer, uncovered, for 60-70 minutes or until rice is tender. Add sugar, salt and butter; mix well. Spoon into small bowls or dessert dishes. Garnish with almonds and sprinkle with cinnamon if desired.
Nutrition Facts : Calories 418 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 415mg sodium, Carbohydrate 76g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.
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RISALAMANDE - THE TRADITIONAL DANISH PUDDING RECIPE SERVED ...
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Reviews 1Category DessertCuisine DanishTotal Time 45 mins
- Make the rice pudding first by getting the rice, salt, vanilla and milk to a slow simmer in a large pot. Be careful not to let the milk boil over or burn the rice. Don’t let a crust/skin form at the bottom either, which means you need to give it a frequent stir as a preventative measure.
- After about 30 minutes the rice should be cooked. Remove from the heat and let it cool down completely. The rice can be placed in the fridge overnight.
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- In a medium sauce pan combine rice, water and put it on a medium heat. When water starts to boil, add milk, vanilla extract, sugar and salt.
- Reduce the heat to medium-low and stirring occasionally cook until rice absorbs all water and is soft, about 30 minutes. Remove rice from the heat, stir in chopped almonds and let the rice cool completely.
- In a large bowl, combine heavy cream and powdered sugar. Using an electric mixer, beat the heavy cream on a medium speed until stiff peaks. Fold whipped cream into the cooled rice and almond mixture.
DELICATE DANISH CHRISTMAS PUDDING (RISALAMANDE RECIPE ...
From recipequ.com
Cuisine DenmarkTotal Time 45 minsCategory Dessert
- Put Arborio rice and water in a saucepan and cook over medium heat. When the water starts to boil, add milk, vanilla extract, 1 tablespoon of sugar, and salt. Reduce heat, stirring occasionally, and let cook for 30 minutes or until the rice has absorbed all the water until soft. Turn off the heat, remove the rice and let it cool. Once cool, stir together with the chopped almonds.
- Place 2 tablespoons of powdered sugar and 1 cup heavy cream in a mixing bowl. Beat and mash at medium speed until the cream is stiff. Mix the whipped cream over the cooled almond and rice mixture.
- Meanwhile, let's make the cherry sauce. Place the frozen cherries, sugar, and water in a small saucepan and bring to a boil.
- Dissolve the cornstarch and lemon juice. Add to cherry sauce and simmer for minutes or until sauce thickens.
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5/5 (3)Category DessertCuisine DanishTotal Time 1 hr 30 mins
- Add rice, milk, sugar and a pinch of salt to pot and heat until small bubbles start to form around edge of pot. Stir occasionally.
- Gently fold the whipped cream into the rice pudding. Serve in bowls or cups, topped with the warm cherry sauce.
DANISH RISALAMANDE (CHRISTMAS RICE PUDDING)
From adamantkitchen.com
Servings 3Estimated Reading Time 8 mins
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4.3/5 (18)Category DessertCuisine DanishTotal Time 1 hr 30 mins
- Heat some water until boiling point and pour it in a small bowl. Add the almonds and let them soak in the hot water for about 5-7 minutes. One-by-one take the almonds up and press them between two fingers so that the peel separates from the almond. Add more hot water if needed. It should be easy to skin the almonds.
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5/5 (4)Category DinnerCuisine DanishTotal Time 45 mins
- Let the rice pudding boil lightly/simmer for about 35 minutes under a lid. Remember to stir in the pudding regularly so that the rice does not burn to the bottom of the sauce pan.
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From taunieverett.com
Servings 6-8Estimated Reading Time 6 mins
- In medium saucepan place 1 cup of rice and 2 cups of the milk. Heat over medium heat, stirring frequently, until rice is tender (about 20-25 minutes). You may need to add extra milk as the rice is cooked and becomes more tender.
- Place 3 tablespoons of cold water in a small microwave safe dish and sprinkle gelatin envelope on top. Allow the gelatin to soften for 1-2 minutes and then place in microwave for 20-30 seconds to dissolve. Add to cooked rice mixture and stir well.
- Place rice mixture in large, freezer safe, bowl. Put bowl in the freezer and stir occasionally until mixture is cold and firm but not set or frozen. This process will take about 40-50 minutes. Remove from freezer once it's firm.
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- Let the rice pudding boil lightly for about 35 minutes under a lid. Remember to stir in the pudding regularly so that the rice doesn't burn to the bottom of the sauce pan (as it has a tendency to do so, therefore stir regularly).
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From scandification.com
- Ableskiver (pancake balls) Start Christmas right with a delicious breakfast of fluffy pancake balls. Though you can eat this delicious meal at any time of the year, it’s particularly common as part of a Christmas breakfast celebration.
- Flæskesteg (Danish roast pork) Easily one of the most popular national dishes on the Danish Christmas table, Flæskesteg is a slow-cooked pork with crispy crackling on the skin.
- Fåsselår (lamb leg) Not a huge fan of pork? You could always try the traditional leg of lamb from Denmark instead. The toughest part about making this Danish Christmas food is how long it takes to prepare.
- Rodkal (red cabbage) Common in both Sweden and Danish Christmas dinners, Danish red cabbage is a popular side dish for your festive meals. All you really need to make this meal is some shredded red cabbage, currant juice, salt, sugar, and vinegar.
- Aebleflaesk (apple pork) Among the many delicious foods served in the Julefrokost celebration, Danish apple pork is a simple side dish made with three ingredients.
- Brunede kartofler (sugar potatoes) If you’ve ever had a problem convincing your kids to eat their vegetables at Christmas, Danish sugar browned potatoes could be the answer.
- Danish Christmas cookies. Cookies are a must-have part of the Danish Christmas celebration. There are many different kinds of cookies depending on your preferences, including gingerbread biscuits, vanilla cookies, and oatmeal balls made with marzipan and pearl sugar.
- Dough angel wings (klejner) Klejner angel wings are another kind of cookie common in Danish Christmas celebrations. These cookies appear all throughout the Nordic region, and are made with a mixture of sugar, egg yolks, flour and butter.
- Danish glögg. Glögg is a common alcoholic drink in Sweden and Denmark. It’s essentially the Scandinavian version of mulled wine, often featuring several different alcoholic beverages, including rum, port, and red wine.
- Risengrød (rice pudding) Risengrød is probably one of the most important Danish Christmas recipes you can learn. Whereas other parts of the world celebrate the end of a Christmas meal with a pudding or cake, the Danes almost always have risengrød.
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