Risalamande (Rice Pudding with Almond)
A creamy Scandinavian rice pudding studded with toasted almonds and topped with warm cherry sauce. This festive dessert is elegant yet simple, made by folding whipped cream into cooked rice.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 8g
Ingredients
- 2 cups cooked short-grain rice, cooled to room temperature
- 1 cup heavy cream, cold
- ½ cup whole milk
- 3 tablespoons powdered sugar
- ¾ cup sliced almonds, toasted
- 1 cup jarred cherry sauce or compote
Instructions
- 1
Pour the cold heavy cream into a chilled medium bowl and whip with an electric mixer on high speed until soft peaks form—when you lift the beaters, the cream should fold over gently, about 2 minutes.
- 2
Sprinkle the powdered sugar over the whipped cream and fold it in gently using a rubber spatula, lifting from the bottom and turning the bowl a quarter turn with each fold until no white streaks remain.
- 3
Stir the cooled cooked rice and cold milk together in a large bowl until evenly combined.
- 4
Pour the whipped cream mixture on top of the rice mixture, then fold it in gently using the rubber spatula—lift from the bottom, fold up and over the cream, rotate the bowl, and repeat until no white streaks remain and the pudding is light and fluffy.
- 5
Fold in three-quarters of the toasted almonds, reserving the remaining quarter for garnish, stirring until evenly distributed throughout the pudding.
- 6
Divide the risalamande evenly among four serving bowls or glasses.
- 7
Warm the cherry sauce in a small saucepan over medium-low heat for 2 minutes, stirring occasionally, until steaming but not boiling.
- 8
Spoon a generous dollop of warm cherry sauce on top of each serving and scatter the reserved toasted almonds over the sauce.
Tools you’ll need
- chilled medium mixing bowl
- electric mixer
- rubber spatula
- large mixing bowl
- four serving bowls or glasses
- small saucepan
- wooden spoon
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