Ris ala Mande with homemade Cherry Sauce

Ris Ala Mande with Cherry Sauce Ris Ala Mande with Cherry Sauce Ris Ala Mande with Cherry Sauce

I’m back in Denmark for Christmas this year. For the first time in 5 years, I’m spending Christmas with MY family, and I can’t wait! There’s just something strange about spending Christmas in New Zealand, when it’s summer, and I just can’t seem to get into a real Christmas spirit. But this year it’ll be different, and I’m looking forward to showing my husband around a Christmas lit Copenhagen, ice skating and sipping Gløgg (mulled wine).

Obviously the big thing about Christmas is food, and for me as a food photographer, no less! We’ll have all the regulars: Roast duck, pork roast with crackling, caramelised potatoes, gravy, herring and lots of snaps of course! And a classic Danish Christmas dessert, the Ris ala Mande of course! Usually the cherry sauce for the dessert is just a store bought thing, but since I’ve moved to NZ, I’ve always made my own- just because you can’t buy it there. The good thing about that, is that it’s summer there, and cherries are in season, so I make mine out of fresh cherries. So this year, I’ve imported 3 litres of NZ made cherry sauce into Denmark, for our Christmas dessert. My recipe has a dash of single malt whiskey in it. It’s yum!

So, I bring you the recipe for: Ris ala Mande with homemade Cherry Sauce! Merry Christmas!

Ris ala Mande
6-8 portions

1 litre whole milk
2 vanilla beans (I use Heilala Vanilla)
150g arborio rice
2 tablespoons caster sugar
1⁄2 teaspoon salt
100g blanched almonds, roughly chopped
1 whole blanched almond (skin removed)
500ml cream

Cherry Sauce:
makes 3 litres

500g fresh, pitted cherries (alternatively use frozen or jarred cherries)
150g caster sugar
2 vanilla beans (I use Heilala Vanilla)
3 cups water
4 tablespoons cornflour
100 ml whiskey (I use single malt – some might argue that – especially your husband. You could also use cognac)

Place milk and rice in a large pot. Cook over gentle heat, stirring often to prevent rice sticking and burning, for about 20 minutes. Most of the milk should have been absorbed by this stage. Remove pot from heat and cover. Leave to rest 30 minutes. In Denmark it’s common to let the rice porridge rest under the duvet, to heat up the bed (as it’s winter, and cold outside)

Stir in caster sugar and salt. Split vanilla beans and scrape seeds into pot. Fold them through rice mixture. Leave to cool completely. At this stage the porridge can be covered and refrigerated until the day it is needed (up to two days).

On the day of serving, beat cream to soft peaks. Fold about one third through the rice until smooth then fold in remainder with chopped almonds.

Transfer Ris ala Mande to a serving bowl and hide 1 whole almond in the mixture. Cover and keep chilled until ready to serve. Traditionally we serve the dessert with 1 whole almond, and sometimes a few half or 3/4 ones (cheat almonds). Who ever can present the whole almond, wins the almond prize, which is usually another sweet treat, such as a mazipan pig or chocolates. The idea is to keep the almond hidden (if you find it), until all the Ris ala Mande has been eaten.

Sauce: Place cherries, sugar, whole vanilla bean, water and whiskey in a large saucepan. Bring to the boil then simmer 15 minutes.

Combine cornflour with a little cold water. Slowly add to cherry mixture, stirring constantly until sauce thickens. Bring mixture slowly back to the boil then remove from the heat. (Sauce can be made ahead and bottled in sterilised jars).

Serve the Ris ala Mande (rice pudding) at room temperatue with warm cherry sauce.

Merry Christmas!

Leave a reply

Your email address will not be published. Required fields are marked *