It’s sweet, creamy, and nutty, and the best thing you’ve ever tasted on a chilly Danish Christmas evening. Risalamande, despite its Frenh-sounding name, translates into “rice and almonds”. It is a sweet rice porridge made with almond extract and served with hot cherry sauce on top.
It is also a custom to hide a whole blanched almond in the porridge. Whoever finds the whole almond is declared the winner, and given a delicious marizipan pig as a prize. Cunning players who do find the almond usually hide it inside their cheek and act like none the wiser, just to make sure that the rest of the family eats the whole tureen clean. Should this ever happen to you, go do it for giggles – just be careful not to actually swallow or eat the almond!
4 ½ cups milk
1 ¼ cups water
1 cup rice
1teaspoon vanilla sugar
1 ½ cups whipping cream
3 tablespoons confectioner’s sugar
4 teaspoons pure almond extract
2 whole blanched almonds, skins slipped off
15oz can of Bing cherries in heavy syrup
1 tablespoon conrstarch
First Stage: Place your cup of rixe and the 4 ½ cups of water in a pot. Cover with a lid, and let them simmer for 2 minutes, then add the milk and vanilla sugar. Let all this simmer for 45 more minutes. Check every now and then, and stir with a woonden spoon to make sure the heated milk doesn’t spill over well into the 30-minute mark. Turn the heat to its lowest and let it simmer this way for the last 15 minutes. Let cool, them place in an airtight container and chill in your fridge for several hours or overnight.
Second Stage: Once the mixture has completely cooled, take it out of your fridge, and break it up with a spoon. Combined the first three ingredients for the second stage in a mixing bowl, and beat with a handheld mixer until you see tracks from the beater in the cream. Place half of this nbeaten mixture in the rice mix, and mix thoroughly. Continue incorporating the rest of the beaten mix in small amounts, making sure to mix thoroughly as you go. When the texture is now creamy and easily mixed with spoon, cover it again and chill until ready to serve.
Cherry Sauce: Stir the water and corntarch together ina small container. Place the cherries and the syrup they came with in a saucepan, and let them simmer. Add the cornstarch mix a little at a time to the simmering syrup, stirring as you go. Simmer for a minute more, then remove from heat.
Before serving, secretly slip the blanched almonds into the risalamande and stir thoroughly to hide the almonds. Serve this in small bowls topped with hot cherry sauce. Enjoy!