Danish rice pudding with cherries (risalamande)
Ingredients
- 150 gRound rice (Arborio or dessert rice) (for rice pudding)
- 1,000 mlWhole milk
- 1 pcVanilla bean (split, seeds scraped out)
- 75 gWhole almonds (blanched and peeled, one kept whole and the rest roughly chopped)
- 90 gSugar (for the rice)
- 250 mlHeavy whipping cream 35% fat (well chilled)
- 400 gFresh cherries (fresh or frozen)
- 100 mlWater
- 10 gCorn starch (slackened with a little cold water)
Method
A spoonful of chilled rice pudding is thick and creamy, with chopped almonds to bite through. Softly whipped cream lightens the texture without masking the vanilla; warm or cold cherry sauce brings a bright, tart edge.
- 1
Split the vanilla pod and scrape out the seeds. Put the seeds and pod in a saucepan with the milk and rice. Bring slowly to a simmer, stirring, then lower the heat. Cover and cook for about 45 minutes, stirring regularly, until the rice is tender and the mixture is thick. Remove from the heat and cool completely.
- 2
Blanch the almonds in boiling water for 1 minute. Drain and slip off the skins by pressing each almond between your fingers. Set one aside whole and roughly chop the rest.
- 3
Remove the vanilla pod from the cooled rice. Fold in the sugar and chopped almonds with a spatula, taking care not to crush the rice.
- 4
Whip the well-chilled cream to soft peaks that gently fall over. Fold it into the rice in two additions, lifting the mixture with a spatula to keep it light.
- 5
Heat the cherries with the water and sugar, then simmer for 5 to 10 minutes. Stir the cornstarch with a little cold water until smooth, pour it into the pan while stirring, and cook briefly until the sauce thickens. Hide the reserved whole almond in the risalamande. Serve well chilled with the sauce warm or cold.
Frequently asked questions
How do you get this dish right?
- Cool the rice completely before folding in the whipped cream; residual heat will knock it flat.
- Stop cooking once the grains are tender and the milk coats the spatula—the pudding will thicken further as it cools.
- Always slacken the cornstarch in cold water and whisk it in to keep the cherry sauce smooth.
How long does this dish keep?
Keep the risalamande covered in the refrigerator for up to 2 days. Store the sauce separately and warm it gently if serving hot.
