Danish Rice Pudding W Raspberry Sauce Ris a La Mande
Indulge in the creamy, dreamy delight of Danish Rice Pudding with Raspberry Sauce, also known as Ris à la Mande—a beloved Scandinavian classic perfect for festive occasions or cozy nights in. This traditional dessert combines velvety short-grain rice simmered in whole milk and infused with aromatic vanilla, folded with crunchy blanched almonds and fluffy whipped cream for an irresistibly light texture. Its crowning glory is a luscious raspberry sauce, made from fresh or frozen berries, offering a vibrant, tangy contrast that elevates every spoonful. Traditionally served during Christmas with the fun “hidden almond game,” this dish is not only a treat for the taste buds but also a charming centerpiece for creating lasting memories. Whether you're savoring it as a decadent holiday dessert or a year-round favorite, this recipe is a must-try for fans of creamy puddings and berry desserts.
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Ingredients
- 150 grams Short-grain rice
- 1 liter Whole milk
- 100 grams Granulated sugar
- 1 piece Vanilla bean (or 2 teaspoons vanilla extract)
- 100 grams Blanched almonds
- 250 milliliters Whipping cream
- 300 grams Raspberries (fresh or frozen)
- 75 grams Granulated sugar (for the sauce)
- 3 tablespoons Water
Directions
Step 1
Rinse the short-grain rice under cold water until the water runs clear.
Step 2
In a large saucepan, combine the short-grain rice and whole milk over medium heat. Bring the mixture to a simmer, stirring frequently to prevent sticking.
Step 3
Slice the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod (or the vanilla extract) to the rice and milk mixture.
Step 4
Cook the rice pudding over low heat, stirring occasionally, for 30-35 minutes or until the rice is tender and the mixture is thick and creamy. Remove the vanilla pod if used.
Step 5
Stir in the granulated sugar and set aside to cool to room temperature.
Step 6
Blanch the almonds by briefly boiling them, then peeling off their skins. Chop most of the almonds finely, leaving one almond whole for the traditional "prize game" if serving at Christmas.
Step 7
Once the rice pudding has cooled, fold in the chopped almonds and reserve the whole almond.
Step 8
Whip the whipping cream until stiff peaks form, then gently fold it into the cooled rice pudding to create a light and airy texture.
Step 9
To prepare the raspberry sauce, combine the raspberries, sugar, and water in a small saucepan over medium heat. Cook until the raspberries break down and the mixture becomes saucy, about 8-10 minutes.
Step 10
Strain the sauce through a fine-mesh sieve to remove seeds for a smooth texture (optional). Let the sauce cool to room temperature.
Step 11
Serve the Ris à la Mande chilled, topped with the raspberry sauce. If playing the "almond game," ensure the hidden whole almond is included in the pudding before serving!
Nutrition Facts
| Serving size | (2055.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3068.2 |
| Total Fat 168.8g | 0% |
| Saturated Fat 72.9g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 373.8mg | 0% |
| Sodium 480.7mg | 0% |
| Total Carbohydrate 323.6g | 0% |
| Dietary Fiber 31.0g | 0% |
| Total Sugars 241.9g | |
| Protein 62.5g | 0% |
| Vitamin D 453.8IU | 0% |
| Calcium 1629.0mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 2774.9mg | 0% |
Source of Calories