Christmas Eve Dessert
Christmas Eve is one of the most anticipated meals of the year in our home. The table is filled with Danish holiday favorites such as flæskesteg, andesteg, brunede kartofler, rødkål, boiled potatoes, and plenty of rich gravy. After a meal like that, dessert needs to feel just as special, and for many Danish families, that dessert is risalamande. This creamy Danish rice pudding with almonds is served cold and topped with cherry sauce, creating a beautiful contrast between soft vanilla rice pudding, crunchy almonds, and sweet-tart cherries.
The name risalamande comes from the French phrase “riz à l’amande,” meaning “rice with almonds.” Over time, the words were blended into the Danish name used today. Although the dessert has French-inspired roots in its name, it has become a beloved Danish Christmas tradition, especially on juleaften, or Christmas Eve. Risalamande is rich, simple, comforting, and festive all at once, which is exactly why it remains such a classic holiday dessert.
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Mandelgave or “Almond Present”
Risalamande is delicious on its own, but the dessert is also part of a playful Danish Christmas Eve tradition. Before serving, one whole blanched almond is hidden in the bowl of rice pudding. Everyone receives a portion, and the person who finds the whole almond wins the mandelgave, which means “almond present.” The prize is usually a small gift that the whole family can enjoy, such as a game, a movie, or another simple treat.
In our family, the best part of the tradition is trying to hide the fact that you found the almond. If the winner stays quiet, everyone keeps eating in suspense while trying to guess who has it. Some people tuck the almond into their cheek, hide it under their tongue, or attempt to move it discreetly into a napkin. The guessing, teasing, and suspicious looks around the table make this Danish Christmas dessert even more fun. It turns a bowl of creamy almond rice pudding into a memorable holiday moment.
Making Risalamande
Making risalamande is very straightforward, especially if you already have leftover risengrød, the Danish rice porridge used as the base. The porridge should be completely chilled before it is mixed with whipped cream, because warm porridge would melt the cream and change the texture of the pudding. Once the risengrød is cold, stir in slivered almonds so every spoonful has a little crunch.
Next, whip heavy cream until it reaches stiff peaks. Add vanilla bean paste, vaniljesukker, or vanilla extract for a warm, fragrant flavor. Fold the whipped cream gently into the rice porridge mixture, taking care not to overmix. The goal is a creamy, fluffy pudding that still feels light, even though it is rich. Our family does not add extra sugar to the pudding, but if you prefer a sweeter risalamande, you can whip a little powdered sugar into the cream before folding it in.
Risalamande is traditionally served with cherry sauce, which can be warmed slightly before spooning it over the chilled pudding. The warm sauce and cold almond rice pudding make a wonderful combination. Whether you serve it as part of a Danish Christmas Eve dinner or simply want a festive Scandinavian dessert, this classic risalamande recipe is comforting, elegant, and easy to prepare.
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Risalamande (Rice Pudding with Almonds)
IMPORTANT NOTE:
We bake using a digital scale and the metric system, measuring in grams and milliliters whenever possible. Cup measurements may be less precise. Our recipes are also developed in a convection, or fan, oven.
Ingredients
- 1250 grams risengrød (rice porridge) leftovers (or make a fresh portion for this recipe and chill it completely before adding the whipped cream)
- 175 grams slivered almonds (preferably untoasted, though toasted almonds will work if needed)
- 473 ml heavy whipping cream
- 2 tsp vanilla bean paste (or use 1 to 1.5 teaspoons vanilla extract, then adjust to taste)
- 1 whole blanched almond
Instructions
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Place the chilled rice porridge in a large bowl and stir in the slivered almonds until evenly distributed.
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In a separate bowl, or in the bowl of a stand mixer, whip the heavy whipping cream. The amount of cream may seem generous, but it gives the pudding its light, airy texture.
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Whip the cream to stiff peaks, adding the vanilla bean paste near the end. If you prefer a sweeter pudding, add powdered sugar to the whipped cream to taste.
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Gently fold half of the whipped cream into the rice porridge mixture. Do not overmix, as the pudding can become watery.
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Add the remaining whipped cream and continue folding gently until the pudding is smooth, creamy, and evenly combined.
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Add the whole blanched almond and mix it into the pudding so it is hidden before serving.
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Serve the risalamande cold with cherry sauce, warmed slightly if desired. The person who finds the whole almond wins the mandelgave.
