Ris à l’amande is more than just a dessert – it’s a cherished Danish Christmas tradition. On Christmas Eve, a single whole almond is hidden in the pudding, and whoever finds it wins a small prize. This playful ritual fills the table with laughter and anticipation, turning a simple dessert into a shared moment of festive joy.
1 litre whole milk
190 g pudding rice
1 pinch of salt
1 vanilla pod*
60 g sugar
300 g almonds*
5 dl whipping cream
1 glass of Rie's Original Cherry Sauce*
*If you have bought our Ris a l'amande pack, you do not need to buy this ingredient.
Place the milk, pudding rice and salt in a saucepan. Stir constantly over medium-high heat.
Scrape the seeds out of the vanilla pod and mix them with a little sugar. Add the vanilla sugar and the empty vanilla pod to the pan. Bring the porridge to a gentle boil, stirring constantly. Turn the heat down as the porridge thickens. When the porridge has a good consistency (a bit like risotto), place it in an airtightcontainer and refrigerate until the next day or at least until completely cold.
Select a nice firm whole almond and set it aside. Roughly chop the other almonds.
Whip the cream to a light foam (be careful not to over-whip).
Remove the vanilla pod from the porridge and gently fold a little of the whipped cream into the porridge so that the rice is well distributed. Fold in the remaining whipped cream.
Finally, fold in the chopped almonds and save the whole almond for the risalamand too.
Serve with cold or warm cherry sauce.
Enjoy!
