Danish Rice Pudding

This is a version of risalamande, the classic Danish Christmas dessert that shows up on tables across Scandinavia every December. Cooked rice gets simmered with milk and sugar until thick and creamy, then cooled and folded with whipped cream and almond extract for a cold, mousse-like pudding.

The almond extract is what makes this distinctly Danish. It gives the pudding a fragrant, marzipan-like quality that separates it from plain rice pudding. Adding the extract after removing from heat preserves its flavor, since alcohol-based extracts lose potency when cooked.

A bright raspberry sauce blended and strained smooth drapes over each custard cup of pudding, adding tartness and color that cuts through the richness of the whipped cream. The whole almond on top is a nod to the Danish tradition where whoever finds the hidden whole almond in their serving wins a prize.

Pro Tips

• Stir the rice and milk frequently while heating and don’t let it boil. Boiling causes the milk to scorch on the bottom and gives the pudding a burnt taste
• Cool the rice mixture completely before folding in the whipped cream. Warm rice will deflate the whipped cream and you’ll lose that light, airy texture
• Whip the cream until stiff peaks form in a chilled bowl. Soft peaks won’t hold up when folded into the heavier rice base
• Strain the raspberry sauce through a fine mesh sieve to remove seeds for a smooth, elegant finish

Variations

• Use cherry or strawberry sauce instead of raspberry for a different fruit pairing
• Add chopped toasted almonds throughout the pudding for crunch alongside the whole almond on top
• Stir in a tablespoon of sherry or amaretto for an adults-only version