Risalamande – Danish rice pudding

45 minutes


  • 200g of pudding rice
  • 800ml of milk
  • 50g of caster sugar
  • 1 vanilla pod, scraped
  • 75g of whole almonds
  • 300ml of double cream


Place the rice in a heavy bottomed saucepan along with the milk and the scraped vanilla pod and seeds. Stir well to combine until the ingredients are fully incorporated
Cook for around 30 minutes over a moderate heat until all of the milk is absorbed, stirring occasionally to ensure the rice does not catch
Once cooked remove the vanilla pod and leave to cool to room temperature. Meanwhile, set aside one whole almond for serving and use a sharp knife to finely chop the rest
Once the rice has cooled mix through the chopped almonds. Lightly whip the cream in a separate bowl and gently fold it through the rice pudding
Place the single almond in one of the bowls and spoon over the rice. Once the bowls are filled, swap them round a few times until you can no longer remember which dish contains the almond
Serve the pudding cold and topped with fruit compote. Don’t forget to buy a prize for the person who finds the almond!