Christmas Recipe: Ris a la Mandes (ris a la Malta) - Creamed rice Pudding
This is one of the most popular and traditional Christmas desserts across Scandinavia.
Here's how to make it:
Ris à l’amande med kirsebærsauce - Danish Christmas rice pudding with cherry sauce
This is the traditional Christmas dinner dessert in Denmark - and if I do say so myself, it’s rather lighter than Christmas pudding! Include a single whole almond in the rice pudding - the person who finds it should receive a gift, usually a box of fancy chocolates. Most people buy the cherry sauce, but if you want to make it, here’s how.
For the rice pudding:
- 180g pudding rice
- 300ml water
- 1l whole milk
- 100g blanched almonds
- seeds from two vanilla pods
- 4 tbsp sugar
- 250ml whipping cream
Most people buy the cherry sauce - there is enough to do at Christmas without having to start making a dessert sauce. However, if you do fancy making it, here's how.
For the cherry sauce:
- 2 jars of cherries (300-350g each)
- 100ml cherry juice from the jars
- 1 tbsp potato flour or cornflour
- 2 tbsp caster sugar
- Put the water in a thick-bottomed saucepan and add the rice. Bring to the boil and cook for about 2 minutes.
- Turn down the heat and add the milk. Cook for about 10 minutes, stirring frequently. Cover the pan and simmer for about 30 minutes, stirring occasionally.
- Once cooked, take the rice pudding off the heat and let it cool completely, then place in the fridge overnight.
- The next day, chop the almonds into chunky pieces, apart from one, which should be kept whole.
- Add the vanilla seeds, sugar and chopped almonds to the cold rice pudding and stir together.
- In a separate bowl, lightly whip the cream and fold it into the rice pudding. Finally, add the whole almond and stir in.
- Put the pudding back in the fridge for a few hours until you’re ready to serve it with warm cherry sauce.
- If you’re making your own cherry sauce, combine a small amount of the juice and potato flour (or cornflour) to make a ‘roux’, and set aside.
- In a saucepan, bring the sugar, cherries, and the rest of the juice to the boil.
- Add the ‘roux’, stirring constantly. Turn the heat to low until the sauce is ready so it doesn’t boil. Have a taste to see if more sugar is required, depending on what type of cherries you’ve used.