Authentic Risalamande: The Classic Danish Rice Pudding Recipe

In a large pot, boil the water and rice together for 5 minutes. Then, add the Emborg Full Cream Milk, almond essence and vanilla pods and simmer gently for 30 minutes, stirring once in a while to make sure the rice doesn’t stick to the bottom of the pot and burn.

Transfer to a shallow pan and cover with plastic wrap, making sure the wrap touches the surface of the rice to ensure a skin doesn’t form. Leave in a chiller until cool, or even better, overnight.

Once cool, fold in the Emborg Whipped Cream to loosen the texture. Then, add the chopped almonds and fold everything together. You should leave the whole almond out of the mixture until the very last minute: in Danish tradition, whoever finds the whole almond in their bowl gets a prize!

To make the cherry sauce: mix the cherries with the sugar in a saucepot and let it sit at room temperature for an hour. This will help draw out the moisture from the cherries to make it easier to reduce it. Then, add the orange juice and bring to a boil. Boil for 5-10 minutes until the liquid has thickened to a syrupy consistency. Let it cool slightly and serve warm.

Serve the rice pudding in a big bowl with cherry sauce on the side. Spoon the rice pudding into serving bowls for your guests so that they don’t get to look for the one whole almond! Top with the warm cherry sauce before serving. Usually, the winner that finds the whole almond keeps quiet about it until all the Risalamande has been finished before revealing it!