Jens Bach Sørensen

Culinary Support

“You can make the rice porridge the day before, and if you only need the rice porridge for risalamande, you can add the vanilla pods when making the porridge. Experiment with other berries of your preference for an alternative sauce – such as strawberries or raspberries. "

Recipe by Jens Bach

Rice Pudding “Risalamande “

12 portions

Add a touch of Danish delight to your holiday table with Risalamande, a luxurious variation of the classic Risengrød. This festive rice pudding, enhanced with chopped almonds, whipped cream, and a tantalizing cherry sauce, is an essential part of Danish Christmas celebrations.

Ingredients

1 portion of Rice Porridge (Risengrød)
0.5 l heavy cream 100 g icing sugar 2 vanilla pods 100 g almond flakes (or as desired)

Preparation

1 Pour some of the sugar onto a cutting board, split the vanilla pod, scrape out the vanilla seeds, and "mash" them slightly together with the sugar - this way, you'll distribute the vanilla seeds more evenly. 2 Whisk the whipping cream until it thickens but stop before it becomes completely stiff. 3 Gently mix all the ingredients with the refrigerator cold portion of rice porridge.

Before serving

Leave to set for 1-2 hours in the refrigerator. Serve with cherry sauce, or add Amerena cherries to the sauce for a rich flavour.

Watch how to make Risalamande

Jens Bach Sørensen

Culinary Support