Saturday, November 25, 2017

Risalamande, A Traditional Scandinavian Christmas Recipe by A.M.Westerling

My husband is Danish and this is one of the fun little customs we keep going.  

Risalamande - Danish Rice Pudding

1 cup pearl rice
5 cups milk
¼ cup sugar
½ cup slivered almonds
1 teaspoon almond extract
2 cups whipping cream
Cherry Sauce

Boil rice in milk over low heat 45 minutes. Cool, then add sugar, almonds and almond extract. Whip cream until stiff and fold into rice mixture. Chill. Turn into bowl and top with Cherry Sauce or spoon into individual dessert dishes and top with sauce. Makes about 12 servings.

Cherry Sauce

1 16 ounce can dark sweet cherries.
1 teaspoon cornstarch

Reserve about 1 teaspoon cherry liquid. Turn remaining liquid and cherries into saucepan and heat to boiling. Blend cornstarch with reserved liquid and stir into boiling mixture. Cook and stir until well blended, then cool sauce and chill.

Now here comes the fun part. Place a whole almond in the pudding and whoever finds the whole almond wins a little prize, usually a marzipan pig. As our family has grown, I now use 2 almonds.


This recipe comes from the late 19th century so perhaps was not made during the time of the Cariboo Gold Rush.



5 comments:

  1. Replies
    1. It is very yummy! And you can make it the day before so all you have to do is grab it out of the fridge and you're good to go. :)

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  2. Rice pudding was one of my favorites, but we didn't have nuts and cherry sauce just a good sprinkle of nutmeg. I think I'll have to try your recipe!

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    Replies
    1. Nutmeg sounds good too. If the pudding is warm, you can also top it with a dot of butter and cinnamon and sugar. :)

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  3. Ah, Christmas is coming, the goose is getting fat.

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