Risalamande, a traditional Danish rice pudding dessert made with rice, sugar, almonds, and cream, is a popular feature of Christmas celebrations and julefrokost festivities. It is often served with cherry compote and an almond hidden inside, bringing good luck to the person who finds it.
Danish cuisine, like that of many northern European countries, has become increasingly multicultural over the past half century, although some traditional dishes remain quite popular. Risalamande, a rice pudding dessert, is an example of a Danish culinary tradition that has stood the test of time and globalization. For generations, it has played a crucial role in the Christmas traditions of Danes around the world and is often one of the most beloved types of traditional Danish desserts. Risalamande is relatively simple to prepare, consisting of little more than rice, sugar, almonds and cream, but is rarely enjoyed outside of the Christmas season.
The loose translation of Risalamande, which is also sometimes spelled Ris á la mande or Ris ala mande, is “rice with almonds”. Most often, the dish is made by boiling plain white rice in a sugary, milky syrup, then mixing it with whipping cream, ground almonds, or almond extract. The dessert can be served hot or cold. When hot, it’s usually topped with butter and cinnamon; when cold, it is often served with a side of cherry compote. More often than not, if cherries are served with the pudding, they are also cold, although the dish can also be made with a hot topping.
Risalamande is a much-anticipated feature in all Christmas celebrations, from intimate family dinners to raucous Christmas lunches known as julefrokost. Julefrokost festivities are often held in the weeks leading up to Christmas in Danish communities around the world. They are marked with long strokes of food, gathering and drink. Attendees typically treat the holidays as occasions to sample Christmas food and desserts, and the grand finale is usually the Risalamande.
Most often, the Danish dessert is served in a rounded mound on a plate or in a shallow serving dish with toppings in the center or in a plate on the side. This way, the dish can be passed around a table and each guest can serve themselves. More formal hosts may present Risalamande on plates or in wine glasses which can be served restaurant style.
Almost always an almond is intentionally placed in the Risalamande before being served. Tradition has it that the person who finds the almond in his portion is destined to have good luck for the whole of the next year and often even wins a prize, depending on the guest. It is common practice to plant an almond in the service given to children. Danish children are also often taught to leave a small dish of Risalamande in the family kitchen on Christmas Eve for the enjoyment – and auspicious gifting – of any Christmas elves who may visit during the night.
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