Risalamande med KirsebærsauceRice Dessert with Cherry Sauce
A festive Danish rice dessert made by folding whipped cream and chopped almonds into chilled rice pudding, then serving it with warm or cold cherry sauce. It is rich yet airy, with a gentle vanilla flavor and a bright fruit finish.
Prep
25m
Cook
40m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Rice Pudding
- 180gWhite Rice (rinsed)
- 900mlWhole Milk
- 20gVanilla Sugar
- 45gWhite Sugar
- 2gSalt
Dessert
- 80gAlmonds (chopped)
- 320mlHeavy Cream (cold)
Cherry Sauce
- 220gSour Cherry Jam
- 220mlCherry Juice
- 120mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the white rice, whole milk, vanilla sugar, white sugar, and salt in a saucepan.
- 02
Cook over low heat, stirring often, until the white rice is fully tender and the mixture is thick and creamy. Cool completely.
- 03
Whip the heavy cream until softly thickened.
- 04
Fold the almonds into the cold rice pudding, then gently fold in the whipped heavy cream to make the pudding light and airy.
- 05
Simmer the sour cherry jam, cherry juice, and water together until smooth and slightly thickened.
- 06
Serve the rice dessert chilled with the cherry sauce spooned over or alongside.
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