Danish Rice Pudding

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	45 mins
Total Time	2 hrs
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Put the milk in a saucepan and bring to the boil while stirring. Then take the pot off the stove.
Scrape the pulp from the vanilla pod. Add the pulp and the shell to the milk.
Add the rice pudding and simmer for about 45 minutes in a closed saucepan. Stir occasionally.
Remove the vanilla pod from the rice pudding. Add sugar and a pinch of salt and stir. Then let the rice cool down.
Stir the chopped almonds, whipped cream and a whole almond into the rice.
If you like, you can sprinkle sugar and cinnamon over the risalamande. As a variant, it can also be eaten with hot cherries.
In Denmark the risalamande is traditionally eaten at Christmas. If you have the whole almond in your rice, you will get a present.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.