Looking to elevate your holiday dessert game? Risalamande is a wonderfully creamy and elegant Danish Christmas Eve dessert that transforms traditional rice pudding into something magical. Clouds of whipped cream are folded into creamy rice pudding and chopped almonds, and the dessert is finished with a dollop of my special cherry sauce.

Traditionally served on Christmas Eve, it’s not just a dessert—it’s part of the fun custom of hiding a whole almond in the pudding. The anticipation builds as everyone carefully spoons through their pudding, hoping to find the almond (whether you like rice pudding or not!).

A bowl of rice pudding topped with cherry compote sits on a wooden board. Nearby, a larger bowl of compote and a pot of rice pudding rest on a lace tablecloth, next to a pink napkin. Two gold-colored spoons are placed in each serving.

This dessert is central to a cherished Danish Christmas tradition: whoever gets the whole almond “wins” and receives the Mandelgave, or “almond gift.”

Our Family Story behind Risalamande with Sweet Cherry Sauce

You might wonder why I share a Danish dessert recipe on The Spice Spoon. I have a special connection to Denmark through my husband, Zain, whose grandmother, Inge, was Danish.

It’s a post-war love story; Zain’s grandfather, Ibrahim—affectionately called Agha Jan by the family—and Inge met while visiting London after World War II. They fell in love, and after their marriage, Inge left Denmark to build a home in Pakistan with Ibrahim.

Sadly, she passed away when Zain was just a little boy, so I never got to meet her. From her photos, I see she resembled Grace Kelly, and I am told she had the same elegant mannerisms.

Every Christmas Eve in Pakistan, Zain’s family comes together to honor Mor Mor Inge’s Danish traditions (I have made this recipe in our home in Toronto, too!). The pièce de résistance is always this traditional Danish rice pudding, Risalamande with Cherry Sauce. This wonderfully creamy rice pudding is more than a delicious Christmas treat—it connects to their Danish heritage and the warmth of holiday celebrations filled with love and nostalgia.

Being Pakistani, Afghan, and Persian, I’ve always loved rice pudding. So today, I am sharing the recipe for this wonderfully creamy almond rice pudding as a tribute to Danish Christmas Eve, a special tradition in my husband’s family.

A bowl of rice pudding topped with vibrant red berry compote sits on a crocheted lace tablecloth. A gold spoon is placed in the bowl. Adjacent are empty bowls and additional gold spoons.

How is my Risalamande different from a traditional Risalamande?

You are going to love Risalamande! Although this recipe is based on Mor Mor Inge’s recipe, I make a few variations to make the Risalamande that is Spice Spoon certified.

I added cardamom– This is one of my signature spices, and I think it pairs beautifully with the creamy texture of a rice pudding and warmth of the cherry sauce. It truly sets this rice pudding apart from a basic one. I am biased, as I am a huge fan of rice pudding.)

My warm cherry sauce has Grand Marnier and a burst of citrus in it, you have to make it, otherwise it wouldn’t be an authentic Danish rice pudding!

Ingredients

For the rice porridge (called risengrød in Danish), you’ll need:

Short-grain rice: I used Arborio rice. It works best for its creamy, starchy texture. It can be easily found in grocery stores. Some people have made this with sushi rice. I like to use white rice; I have not tried making this with brown rice. It is a Danish Christmas recipe, so a little indulgence is OK.

Blanched Almonds: These almonds have their bitter and rough skins removed to create a smooth, tender texture that’s perfect for making Danish rice pudding. You can buy them ready-made for convenience, but for a more budget-friendly option, you can make them at home, my way, in a pinch!

Milk: For the rich, creamy texture of a perfect, indulgent rice pudding, please use whole milk. (If you use low-fat, it won’t be the same consistency.)

Sugar: because it wouldn’t be a Christmas dessert without it!

Cardamom: Ground cardamom is made from the seeds of cardamom pods and has a warm, floral, and citrusy flavor, perfect for desserts. You can find it in mainstream or South Asian, Middle Eastern, and Persian grocery stores. Also, try online retailers. This is a Spice Spoon recipe, so you will find this spice in many of my recipes!

Whipped cream: Always use fresh heavy whipping cream (called double cream in the UK) and whip it yourself. Canned whipped cream is a big no-no here because it won’t give you the same creamy, luxurious texture, and it also has a ton of added sugars and stabilizers.

Vanilla extract: Adds a delicate aroma to the whipped cream.

Powdered sugar: The fine texture of powdered sugar dissolves easily, ensuring the cream stays smooth and fluffy without becoming grainy. Its slight starch content also helps the whipped cream hold its shape longer, making it perfect for desserts like Risalamande.

Cherry Sauce: I like to make my own; the recipe is here. Some people also buy canned cherry pie filling to spoon over this delicious dessert. I highly recommend you make it with my easy recipe!

Pro Tip

Use short-grain rice, such as sushi rice or Italian short-grain rice, for the best creamy consistency.

Step-by-step instructions

Step One: Chop the blanched almonds. Set aside one whole almond for the traditional Mandelgave game. Using a sharp knife, coarsely chop the remaining almonds on a cutting board, aiming for uneven pieces for added crunch and texture.

A close-up of a hand chopping blanched almonds with a large knife on a wooden cutting board. Some almonds are cut, while others are whole. The board is placed on a lace-covered surface.

Chopped nuts on a wooden cutting board with a metal knife lying beside them. The board is placed on a textured surface.

Step Two: Make the Rice Porridge (called Risengrød in Danish) To begin making this Danish risalamande, rinse short-grain rice, such as sushi rice or Italian short-grain rice, under cold water to remove excess starch. This is key to achieving the signature creamy texture of this traditional Danish Christmas Eve pudding rice. Bring water to a boil in a saucepan and add the rice, stirring over medium heat until the water is absorbed, about 3–5 minutes. This step softens the rice, preparing it to absorb the milk.

Rice being rinsed under running water in a metal colander placed inside a beige bowl. The water flows through the rice grains, collecting in the bowl below.

A pot of oatmeal simmering on a stove, with steam rising from the surface. The oats are visible in a bubbling mixture, indicating they are being cooked.

Step Three: Simmer the Rice Porridge. Gradually add whole milk to the rice, stirring frequently to prevent sticking. Lower the heat and let it simmer gently until the rice is tender and the milk thickens into a creamy rice porridge, about 30–40 minutes. This forms the base for your Christmas rice pudding, an essential step in any Risalamande recipe.

A close-up of milk being poured from a jug into a saucepan on a stove. The saucepan contains milk being stirred with a wooden spoon. The setting is a kitchen, and the milk appears to be steaming slightly.

A wooden spoon is stirring a pot of bubbling creamy liquid on a stove, possibly milk or a sauce, with steam rising from the surface.

Step Four: Flavor the Rice Pudding. Once the rice has cooked and thickened, stir in granulated sugar, ground cardamom, and a pinch of sea salt (to balance the flavors). The cardamom adds a warm, floral note that sets this almond rice pudding apart from a typical rice pudding. Allow the porridge to cool completely before moving to the next step. This base makes this Danish version of rice pudding so unique and beloved.

A wooden spoon holds a serving of creamy rice pudding over a pot filled with the same dessert. The mixture appears rich and smooth, with visible rice grains in the thick pudding.

A close-up of a pot with creamy risotto being stirred by a wooden spoon. The surface is sprinkled with black pepper and grated cheese, adding texture to the dish.

Step Five: Whip the Cream. Beat heavy cream with powdered sugar in a chilled bowl until soft peaks form. If desired, add vanilla extract for a hint of aromatic depth.

This light and fluffy cream mixture, folded into the rice porridge, creates the signature texture that makes this dessert a dream for any rice pudding fan.

A hand mixer beating white cream in a clear glass bowl. The cream appears thick and slightly fluffy, suggesting its being whipped. The bowl is placed on a lace-patterned tablecloth.

A glass bowl filled with fluffy, freshly whipped cream sits on a lace-patterned tablecloth. A spatula is partially visible, resting in the bowl.

Tip

If you’re making the whipped cream ahead of time, whip it to soft peaks and store it in the refrigerator in an airtight container for up to a few hours. Fold it into the cooled rice porridge just before serving to maintain its light and fluffy texture.

Step Six: Combine the Ingredients. Carefully and gentle fold the whipped cream into the cooled rice porridge, ensuring the mixture is light and fluffy. This step sets risalamande apart from pudding, creating the hallmark airy texture of this Danish Christmas rice pudding. Also add the chopped blanched almonds. This step transforms the dish into the wonderfully creamy almond rice pudding that Danish families love every Christmas. Don’t forget to add one whole almond to the rice pudding—a cherished part of the Danish tradition, where the person who finds it wins a small prize! It’s a playful way to bring excitement to this dessert for holiday gatherings.

A metal bowl filled with thick, fluffy whipped cream mixed into a textured batter. A wooden spoon is sticking out of the mixture. The bowl is placed on a lace-patterned tablecloth.

A metal bowl filled with a thick, creamy mixture sits on a lace-patterned tablecloth.

Step Seven: Add the whole almond. Don’t forget to add one whole almond to the rice pudding—a cherished part of the Danish tradition, where the person who finds it wins a small prize! It’s a playful way to bring excitement to this dessert for holiday gatherings.

Close-up of a hand holding a peeled almond over a metal strainer filled with unpeeled almonds. Another hand is peeling almonds in the background.

A close-up of a creamy mixture with a wooden spoon, featuring crushed peanuts on top. The dish appears to be in the process of being mixed or prepared, highlighting the textures of the peanuts and the creamy base.

Step Eight: Heat or Prepare the Cherry Sauce. If using homemade cherry sauce (like my recipe), gently reheat it in a small saucepan over low heat until it’s warm but not boiling. For store-bought cherry sauce or cherry pie filling, bring it to room temperature or warm it slightly if desired for a comforting contrast to the chilled pudding. Stir well before serving.

A copper pot filled with red berry compote and a wooden spoon rests on a lace-covered table. Nearby, a metal dish contains creamy rice pudding with another wooden spoon. A pink cloth is partially visible beneath the pot.

A pot filled with homemade cherry pie filling rests on a wooden board. A gold spoon is submerged in the red mixture, and a pink cloth lies beside the pot. The background is a white, lace-patterned surface.

Step Nine: Serve the Risalamande. I love serving Risalamande family-style in a beautiful crystal bowl, just as my husband’s grandmother, Mor Mor Inge, would have done. This rice pudding dessert is a stunning centerpiece and a perfect dessert for holiday gatherings and Christmas, bringing warmth and tradition to the table. You can serve the cherry sauce in a small creamer or bowl on the side. The contrast of the cool rice pudding topped with warm cherry sauce is divine. Make this for Christmas Eve dinner, or during the holiday period!

For the full recipe, see the recipe card below.

Pro Tip

Ensure the rice porridge is fully cooled before adding whipped cream to prevent melting.

Storage

Risalamande can be prepared in stages to save time. The rice porridge can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Keep the whipped cream separate and fold it into the porridge just before serving to maintain its light, airy texture.

If you are making my cherry sauce, it can be prepared ahead of time and stored in the refrigerator. Simply reheat it gently on the stove until warm before serving.

Store leftovers in the fridge for up to three days, though I doubt you will have any! Enjoy this dessert for Christmas, or to celebrate the holiday season!