Risalamande
A creamy Scandinavian rice pudding dessert made with arborio rice, whipped cream, and toasted almonds. This elegant spiced dessert is traditionally served warm during holiday meals.
- Total time
- 45 min
- Servings
- 6
- Calories
- 512
- Protein
- 12g
Ingredients
- 1 liter whole milk
- 200 grams arborio rice
- 50 grams granulated sugar
- 30 grams unsalted butter
- ½ teaspoon ground cardamom
- ¼ teaspoon fine sea salt
- 300 milliliters heavy cream, cold
- 100 grams blanched slivered almonds, toasted
- ¼ teaspoon ground cardamom, for topping
Instructions
- 1
Pour 1 liter of whole milk into a heavy-bottomed pot and bring to a gentle simmer over medium heat, stirring occasionally so the milk doesn't scorch on the bottom. You want lazy bubbles rising from the surface, not a rolling boil.
- 2
Slowly pour 200 grams of arborio rice into the simmering milk in a steady stream, stirring constantly with a wooden spoon to prevent clumping. The rice will absorb the milk gradually and become creamy.
- 3
Reduce the heat to medium-low and continue stirring frequently — every 2-3 minutes — for 30-35 minutes. The rice is done when the grains are completely tender and the mixture has thickened into a creamy pudding that moves slowly across the pot when you drag your spoon through it.
- 4
Remove from heat and stir in 50 grams of granulated sugar, 30 grams of unsalted butter, 0.5 teaspoon of ground cardamom, and 0.25 teaspoon of fine sea salt. Stir until the butter melts completely and the flavors are evenly distributed. The pudding should taste warm and subtly spiced.
- 5
Transfer the warm rice pudding to a shallow bowl or plate and let cool to room temperature, about 15-20 minutes. This cooling step is essential — the pudding must be completely cool before folding in the whipped cream, otherwise the cream will melt.
- 6
While the pudding cools, pour 300 milliliters of cold heavy cream into a chilled medium stainless steel bowl. Using a whisk or electric mixer, whip the cream on medium-high speed until stiff peaks form — the cream should hold its shape when you lift the whisk. This takes 3-5 minutes by hand or 1-2 minutes with an electric mixer.
- 7
Place 100 grams of blanched slivered almonds on a dry baking sheet and toast over medium heat in a dry skillet, stirring constantly, until fragrant and light golden, about 4-5 minutes. Listen for a gentle crackling sound and watch for the color to shift from white to pale tan. Do not walk away — nuts can burn quickly.
- 8
Gently fold the whipped cream into the cooled rice pudding using a silicone spatula, working in two additions. Use an underhand folding motion, rotating the bowl as you go, until no white streaks remain. The mixture should be pale and fluffy — avoid overmixing, which deflates the cream.
- 9
Gently fold in three-quarters of the toasted almonds, reserving the rest for garnish. Divide the risalamande among serving bowls or glasses, top with the remaining toasted almonds, and dust very lightly with a pinch of ground cardamom. Serve immediately while the contrast between the cold, creamy pudding and the warm, crunchy almonds is at its peak.
Tools you’ll need
- heavy-bottomed pot, 3-4 quart
- wooden spoon
- shallow bowl or plate
- chilled medium stainless steel bowl
- whisk or electric mixer
- 12-inch dry skillet
- silicone spatula
- instant-read thermometer (optional)
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