Go Back
A portion of Risalamande (Danish Rice Pudding) and cherry sauce in a glass sundae dish.
Print Pin
4.73 from 11 votes

Risalamande (Danish Rice Pudding) with Cherry Sauce

Traditional Risalamande (Dansih Rice Pudding) with Cherry Sauce is a creamy and delicious rice pudding laced with sherry and almonds served with a contrasting sweet cherry sauce.
Course Dessert
Cuisine Danish
Keyword Christmas, pudding, traditional
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Author Camilla Hawkins


  • For the Risalamand:
  • 1 L Full fat milk
  • 100 g Pudding rice (or arborio rice)
  • 2 tablespoon Caster sugar I keep a vanilla pod in mine
  • 2 tablespoon Sherry
  • 15 g Flaked almonds chopped
  • 1 whole almond
  • 250 ml Whipping cream
  • Flaked almonds to decorate optional
  • For the Cherry Sauce:
  • 350 g Frozen cherries
  • 400 ml Water
  • 80 g Caster sugar
  • 2 tablespoon High juice blackcurrant squash or cordial
  • 1 ½ tablespoon Potato flour or cornflour
  • 1 ½ tablespoon Ice cold water


  • For Risalamande:
  • Put milk into a non-stick pan and bring to almost simmering point – add the rice.
  • Keeping the heat low (probably lowest setting) cook the rice for 30 minutes with the lid on stirring at regular intervals. (Very important not to burn).
  • Then remove lid and cook for further 15 - 20 minutes simmering and stirring until rice is cooked and porridge like.
  • Once cooked stir in the caster sugar, sherry and chopped almonds into the rice porridge.
  • Put in a bowl to cool and then refrigerate until chilled. (Overnight is fine).
  • Whip the cream into soft peaks
  • Fold a little cream into the rice porridge to loosen it and then carefully fold the rest of the cream in, then add the whole almond.
  • Place in a glass serving dish and decorate with a few flaked almonds if wished and put back in fridge to thoroughly chll..
  • For Cherry Sauce:
  • Put the cherries, water, sugar and blackcurrant squash in a pan, bring to the boil then turn down heat to simmer gently for 10 minutes.
  • Mix the potato flour and 2 tbsp ice cold water together to form a paste and lowering the heat stir into the cherries cooking for another minute to thicken.
  • Take off the heat, put in a bowl and serve with the Risalamande warm or cold (any leftover sauce can be re-heated)..