Recipe by Deantini
This is the traditional Danish Christmas dessert, served on Dec 24 before we walk around the Christmas tree and sing carols. The texture of the rice pudding is somewhat coarse due to the chopped up almonds. A whole blanched almond is placed in the dish and whoever gets this almond wins the almond present. This game is loved by young and old with everybody guessing who has the almond. Usually it is not revealed until all of the dish is gone. The dish can of course be served any time throughout the year but you will be hard pressed to find it on any other date if in Denmark. I blanch the almonds and chop by knife; freshly blanched almonds have a fresher flavour I find.
Top Review by Kaybee #3
I saw this recipe made on T.V. but they didn't give exact quantities for the ingredients. This recipe is very close and we found it delicious, thanks. I served it with a warm cherry brandy sauce which I believe is traditional, definitely one recipe that I will make again.
- 8 tablespoons arborio rice (it MUST be this kind of rice)
- 4 cups 1% low-fat milk
- 3 tablespoons vanilla sugar (do NOT use vanilla extract, you can find the sugar in the baking aisle, the flavour will be complete)
- 3 tablespoons sugar
- 1 cup almonds, finely chopped using knife (if you use a food processor you should aim for a coarse texture, as the almonds give the dish its te)
- 2 1⁄4 cups whipping cream, whipped
- 2 cups frozen raspberries
- 2 tablespoons water
- 1⁄4 cup sugar (or more)
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions See How It's Made
- Bring milk to a boil slowly in a large pot.
- Add rice, keep simmering until rice is tender, stir every 3 min or so to prevent rice and/or milk burning at the bottom. This step takes approx 45 minute While the rice is simmering you can make the raspberry sauce and chop the almonds.
- When rice is firm remove from heat and let cool. When cool add vanilla sugar, sugar and almonds.
- Fold in whipped cream.
- Chill and serve with warm raspberry sauce.
- In medium sauce pan place frozen raspberries and 2 tbsp of water, heat until thawed, add sugar and stir. Let simmer for approx 3-5 minute.
- Mix cornstarch with water and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
- TIP- you can also serve this dish with a strawberry sauce or a mix of raspberry and strawberry. I prefer the raspberry sauce as it adds a bit of tartness to an otherwise sweet dish. Traditionally the dish is served with a cherry sauce, our family never did though instead preferring the raspberry or strawberry sauce.