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Sunday, December 28, 2025

Risengrød + Risalamande

When I asked s what he would like to have for Christmas dinner, he said risengrød (rice pudding). He's had it as school lunch a few times. It always sells out if they have it as one of the two options! They serve it with cinnamon sugar and butter on top, but it is served as their main course.
 
This actually perfectly coincided with one of my own Christmas food wishes, which was to make risalamande (literally: rice with almonds), my style. It is a mixture of rice pudding and whipped cream and toasted slivered almonds, served cold with cherry sauce as Christmas dessert. It is definitely my favourite Danish Christmas food that I have found so far - but I hate cream, so the best ones I have had were plant-based. So my idea was to make my own version and experiment with what to add to the cold rice pudding to make a good taste / texture - perhaps greek yoghurt, perhaps plant milk or coconut milk, or a mixture of those. I had even already bought the pudding rice...
 
I looked at the recipes for risengrød and risalamande on the back of the packet of pudding rice, and realized that the Danish version of rice pudding is actually unsweetened - just pudding rice, salt, water and milk. So then I thought perhaps we could eat it like we do pancakes on pancake date - have a savoury round then a sweet round, and just have the plain rice pudding as the main thing (like a risotto), with lots of optional toppings / mix-ins for both rounds.
 
For the savoury round, I slow-roasted some cherry tomatoes, idea being that these and some grated cheese could be a good combo. We also had some surprisingly successful salt-baked root vegetables, so we didn't eat much of this in the end.
 
For the sweet round, we mixed up the risengrød and risalamande combos - so we had skyr (usually have this in the fridge, don't usually have greek yoghurt), toasted slivered almonds, cherry sauce (bought in a little tetrapak - easy but I am sure you could make a nicer one with real cherries!), and cinnamon sugar.
 
For the risengrød:
200 ml pudding rice 
250 ml boiling water
1/2 - 1 tsp salt (to taste)
1 litre milk
 
For risalamande, my way: 
Skyr (I think Greek yoghurt might be preferable but haven't tried it yet)
Slivered almonds, toasted (I used 100 g total to make about 3 portions of risalamande)
cinnamon sugar
cherry sauce 

To make risengrød, put the rice in a big saucepan, add the boiling water and simmer for 2 min. Add the milk, bring to a boil, and simmer gently for approx. 35-40 min, stirring frequently. Add salt to taste. Let cool completely if using for risalamande - or reheat as needed.

To make risalamande, take a good amount of risengrød, mix with about 2/3 the volume of skyr or greek yoghurt, lots of toasted slivered almonds, and a bit of cinnamon sugar to taste. Chill for at least an hour, and serve cold with cherry sauce and cinnamon sugar.

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