Risalamande

Ris á la mandeRiskrem
Risalamande (also spelled as ris à l'amande and other variants, though risalamande is the only spelling authorized by Dansk Sprognævn; from pseudo-French riz à l'amande meaning "rice with almonds"), is a traditional Danish dessert typically served at Christmas.wikipedia
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Christmas dinner

Christmas family mealEnglish Christmas dinnerChristmas
Nowadays, it is very common to make a large batch of rice pudding for dinner on lillejuleaften ("Little Christmas Eve", i.e. December 23), a part of which is kept until Christmas Eve and used to make risalamande, which is eaten as dessert after the big Christmas dinner.
The main course is followed by a dessert of Risalamande, rice pudding served with cherry sauce or strawberry sauce, often with a whole almond hidden inside.

Rice pudding

arroz con lecheArroz docearroz con dulce
It is made out of rice pudding mixed with whipped cream, vanilla, and chopped almonds; and is usually served cold with a cherry sauce (kirsebærsovs).
Risalamande (Danish, after French riz à l'amande, rice with almonds) is cold risengrød with whipped cream, vanilla, and chopped almond, often served with hot or chilled cherry (or strawberry) sauce.

Marzipan pig

Normally, a whole almond is added to the dessert, and the person who finds it wins a small prize—such as a chocolate heart, a marzipan pig, or a small board game.
The same tradition exists for Christmas Eve in Denmark, but with risalamande.

List of Christmas dishes

special mealPuerto Rican Christmas fooddrink
List of Christmas dishes: Denmark
risalamande - rice pudding. A dish made from rice, whipped cream and almonds, served cold with cherry sauce (kirsebærsauce)

Danish cuisine

DanishDenmarkMeal structure in Danish cuisine
Danish cuisine
Risengrød, (Rice-porridge), a dish that has a special relationship to Christmas. It is traditionally the favorite dish of the Nisse. Usually served with butter, cinnamon sugar and nisseøl. It is also the basis of the Danish Christmas dessert Risalamande.

Culture of Denmark

Danishhyggecultural
For dessert, Ris á la mande is served. Made out of rice, it is not to be confused with rice pudding. The chief difference is the whipped cream added to the rice. On serving, chopped almond and vanilla can be added, among other things. It is served cold, with hot cherry sauce. An unchopped almond can also be added and hidden in the dessert. The person who finds it in his portion receives a small prize.

Yule and Christmas in Denmark

Julin DenmarkChristmas time
For dessert, risalamande, a cold rice pudding dish is served with a hot cherry sauce, traditionally with a whole almond hidden inside.

Beer in Denmark

Danish beerChristmas beerDanish
It was once the most common beer in Denmark but sales have declined so that it is mainly only bought at Christmas when it is served with risalamande.

Svikmøllen

Along with its counterpart Blæksprutten, Svikmøllen is a classic choice for the mandelgave (literally almond gift) for Christmas, that is, a special gift for the person who finds the whole almond that has been put in the Risalamande traditionally served on Christmas Eve in Denmark.

Gottebord

Sometimes it can also contain chocolates and desserts like risalamande.

Dansk Sprognævn

Danish Language BoardDanish Language CouncilDanish Language Committee
Risalamande (also spelled as ris à l'amande and other variants, though risalamande is the only spelling authorized by Dansk Sprognævn; from pseudo-French riz à l'amande meaning "rice with almonds"), is a traditional Danish dessert typically served at Christmas.

French language

FrenchfrancophoneFrench-language
Risalamande (also spelled as ris à l'amande and other variants, though risalamande is the only spelling authorized by Dansk Sprognævn; from pseudo-French riz à l'amande meaning "rice with almonds"), is a traditional Danish dessert typically served at Christmas.

Denmark

Danish🇩🇰Constituent country
Risalamande (also spelled as ris à l'amande and other variants, though risalamande is the only spelling authorized by Dansk Sprognævn; from pseudo-French riz à l'amande meaning "rice with almonds"), is a traditional Danish dessert typically served at Christmas.

Christmas

Christmas DayDecember 25Nativity
Risalamande (also spelled as ris à l'amande and other variants, though risalamande is the only spelling authorized by Dansk Sprognævn; from pseudo-French riz à l'amande meaning "rice with almonds"), is a traditional Danish dessert typically served at Christmas.

Whipped cream

whipped toppingchantilly creamwhipping cream
It is made out of rice pudding mixed with whipped cream, vanilla, and chopped almonds; and is usually served cold with a cherry sauce (kirsebærsovs).

Vanilla

vanilla beanvanilla flavorvanilla flavour
It is made out of rice pudding mixed with whipped cream, vanilla, and chopped almonds; and is usually served cold with a cherry sauce (kirsebærsovs).

Almond

almondsbitter almondalmond oil
It is made out of rice pudding mixed with whipped cream, vanilla, and chopped almonds; and is usually served cold with a cherry sauce (kirsebærsovs).

World War II

Second World WarwarWWII
After World War II, risalamande experienced an increase in popularity, being touted as a "savings" dessert: adding whipped cream (which was easily available) to the still fairly expensive rice would make the rice last longer.

World War II

Second World WarwarWWII
After World War II, risalamande experienced an increase in popularity, being touted as a "savings" dessert: adding whipped cream (which was easily available) to the still fairly expensive rice would make the rice last longer.

World War II

Second World WarwarWWII
After World War II, risalamande experienced an increase in popularity, being touted as a "savings" dessert: adding whipped cream (which was easily available) to the still fairly expensive rice would make the rice last longer.

World War II

Second World WarwarWWII
After World War II, risalamande experienced an increase in popularity, being touted as a "savings" dessert: adding whipped cream (which was easily available) to the still fairly expensive rice would make the rice last longer.

World War II

Second World WarwarWWII
After World War II, risalamande experienced an increase in popularity, being touted as a "savings" dessert: adding whipped cream (which was easily available) to the still fairly expensive rice would make the rice last longer.

World War II

Second World WarwarWWII
After World War II, risalamande experienced an increase in popularity, being touted as a "savings" dessert: adding whipped cream (which was easily available) to the still fairly expensive rice would make the rice last longer.