International Community Odense Odense International Cookbook | Page 85

Risalamande
Ingredients:
120 g parboiled rice
1 l whole milk (Sødmælk: 3,5 % fat)
1 vanilla pod
½ tsp salt
4 tbsp sugar
200 g skinned almonds, chopped.
½ l whipping cream
½ l cherry sauce (ready made)

Steps:

Denmark

Risalamande is one of the most important parts
of the Danish Christmas lunch. Traditionally a
whole almond is hidden in the dessert, and the
person who finds it will get a ”mandelgave”
(almond present).

Tip: Save one almond for the “mandelgave”.

Recipe by Stephan Bogulski

1. Boil milk, rice and vanilla pod for 1 hour or more (low heat). and Mikael Johansen
It will form into a thick porridge-like mixture.
2. Add salt, sugar, seeds from the vanilla pod and allow to cool off
completely.
3. Whip the cream, and mix ¼ of the cream with the rice porridge.
4. Add the almonds first, then add the rest of the cream (carefully).
5. Serve with hot cherry sauce.

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