Sunday, October 19, 2014

Risalamande (Danish Christmas Eve Rice Pudding) for #SundaySupper

This week the #SundaySupper crew is sharing budget-friendly holiday recipes. I adore holiday meals and traditions. And I really love recipes that don't break my wallet. This recipe that I'll share today fits both bills.

I have several friends from Denmark and when one of them came to stay with me and my husband during the holidays many, many years ago, she shared with us the tradition of Risalamande. 


Risalamande is a traditional rice pudding eaten on Christmas Eve in Denmark. There are two traditions surrounding this delicious, budget-friendly dish. First, Risalamande is left as a bribe - to persuade the mischievous nisse (elves) to be kind to them. Second, Risalamande includes a single whole almond. Whoever gets the lucky almond wins a prize. Typically, in our family, the prize is a marzipan pig! Risalamande is often served with whipped cream and a warm cherry sauce.

I love this recipe because you put it all in a bowl, steam it in a double boiler, and leave it for 2 hours. That's it. Disclaimer: this is my version - not sure my Danish friends would approve.

I have only tried this with Koda Farms Kuhuho Rose rice. It's an heirloom variety of medium grain rice. Complex, subtle, slightly nutty but with a sweet afternote. It's also moist and slightly sticky. It's the perfect rice-pudding rice. If you can't find Kuhuho Rose rice, try an arborio.

Ingredients

  • 3 C cream or milk or a mixture of both
  • 1/2 C Kuhuho Rose rice
  • 4 T raw honey
  • dash of ground cinnamon
  • dash of ground nutmeg
  • dash of ground cardamom
  • splash of vanilla
  • 1 blanched whole almond
  • unsweetened whipped cream, optional
  • warm cherry compote, optional

Procedure
If you have a double boiler, use that. If not, you can improvise with a stainless steel bowl that sits snugly in atop a pot. Fill the pot with enough water that the bottom of the bowl does not touch it. Bring the water to a simmer.

Mix the cream, spices, vanilla, and honey together in the top of your double boiler. Add the rice and whole almond. Stir so that you don't have any clumps. Place over the simmering water and cover tightly - either with a lid or with foil.

Simmer for two hours, until the rice is soft and the cream absorbed. Stir and serve hot. When serving, try to hide which bowl has the whole almond. Whoever has it wins a prize!

Here's what the rest of the #SundaySupper crew brought to the table...

Scrumptious Mains (Breakfast and Dinner)
Satisfying Sides
Sweet Treats
Sips, Spreads, and Snacks

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12 comments:

  1. Oh. My. Goodness!

    I have only recently discovered the joys of cardamom, and now I've been trying to toss it into every sweet recipe I possibly can, from brownies to kulfi! And I was just thinking about putting it in rice pudding- now I have a recipe!

    Thanks for this lovely contribution to #SundaySupper!

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    Replies
    1. Katie, cardamom is one of our family favorites! Enjoy. It goes well with savories as well. We love it with lamb, especially.

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  2. Adore this tradition! Love rice pudding. MUST MAKE!

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  3. Your dessert looks amazing...and I love the autumnal spices you've added! So yummy!

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  4. Confession--I've never made or eaten rice pudding before, but it does look delish! I'd be totally stoked to give this a try. Cheers to a great share, and happy Sunday!

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  5. OMG I love a good rice pudding, if it is a dessert option on a buffet that is my first pick. Yours looks so good!!

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  6. Love this post, Camilla! Thank you for sharing the Danish lore associated with risalamande =) And with the use of Japanese sticky rice, you know I'm saving this recipe =)

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  7. This looks delish...I can't wait to try it :)

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  8. What a great tradition! Thanks for sharing :)

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  9. I can't believe I've never made rice pudding!! And you're so right, it is so budget friendly, too! Time to correct that, asap. :)

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  10. This sounds so good and even better with the cherry compote!

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