Risalamande - Danish Rice Pudding

The tradition is to serve all of the rice pudding and whoever gets the whole almond wins a prize. If you're the one who finds the almond you're supposed to tuck it in your cheek or hide it so no one knows it's been found. That way everyone is forced to eat all the rice pudding in the entire house thinking the almond might still be available to be found.


1/6/20231 min read

Risalamande - Danish Rice Pudding

Total Time: 1 hour 30 minutes, Servings: 8


  • 1 cup white rice (long grain or arborio)

  • 6 cups whole milk

  • ¼ cup sugar

  • 1 pinch salt

  • 1 cup almonds (chopped, blanched)

  • 1 almond (whole)

  • 1.5 cups whipping cream

  • 2 tablespoon sugar

  • 1 bean vanilla

  • Scotch Bonnet Cherry Jelly


  1. Add rice, milk, sugar, and a pinch of salt to the pot and heat until small bubbles start to form around the edge of the pot. Stir occasionally.

  2. Once bubbles form, cover the pot with a lid and simmer for about 1 hour until the rice is soft.

  3. Remove from heat and add in chopped almonds and 1 whole almond. Allow it to cool.

  4. Whip 1.5 cups of whipping cream. Once it starts to thicken, add the sugar.

  5. Once whipped, gently stir in the seeds from one whole vanilla bean.

  6. Gently fold the whipped cream into the rice pudding. Serve in bowls or cups, topped with the warm Scotch Bonnet Cherry Jelly.

Note: If you simmer your rice and milk mixture too long it'll get very stiff and solid after it has cooled. This is normal, just add a bit of milk to loosen it up if you want, but the whipping cream will do all the loosening you need really. This is all done to taste. If you like a sweeter rice pudding, add more sugar. Ditto for the Scotch Bonnet Cherry Jelly.