danish rice pudding

11 Apr

White on white: milk and rice, cream and sugar, blanched almonds. Creamy but not rich, filling but not stodgy. Far from the lumpy rice pudding we were served at school with a blob of nondescript red jam just breaking the slimy skin. My granny and my best friend from nursery both abhorred this kind, fully shuddered on mentioning the words rice and pudding together. I copied them, avoided the stuff.

Then, one Christmas Eve, in politeness to a family that was not my own, I tried the Scandinavian version: full grains of plump rice, the crunch of almonds. Hidden in the pot was one whole almond. The one who found it received a marzipan pig with a curly tail. Brave in the knowledge that dessert rice was not in fact gruel, I made this version from one of my favourite recipe books, a compliation of wintery recipes from across Europe: Roast Figs, Sugar Snow. It has whipped cream folded in at the end, subsequently garnished with wine-soaked cranberry compote.

I like it on its own, pure white in a stout glass, a teaspoon. For colour and acid contrast, top with raspberries (fresh or frozen) cooked with a pinch of sugar until just collapsed. In any case, it embodies the very essence of what is “pudding” rather than the more pretentious “dessert”. Full and simple, a few wholesome ingredients thrown together from the cupboard. Not so Danish after all – perfect for an English girl craving a little of home.

Danish rice pudding

makes enough for 4 – from Roast Figs, Sugar Snow by Diana Henry

900ml milk

150g arborio (risotto) rice

40g sugar

225g double cream

50g flaked almonds

2 tsp vanilla extract

In a large heavy-bottomed saucepan, bring the milk, rice and sugar to a boil. Turn down the heat and let simmer very gently for 15 minutes until the rice has absorbed most of the milk and is al dente. You may need to add more milk if you cook it too quickly. Remove from heat, stir in vanilla and flaked almonds. Whip the cream to loose, floppy peaks. When the rice is just room temperature, fold in the cream. Enjoy plain or with fruit compote.

One Response to “danish rice pudding”


  1. abrikossnitte (apricot-pecan twists) | tangerine drawings - December 30, 2015

    […] Christmas traditions I have bumped into: one Christmas Eve with a friend’s family, we had Danish risalamande, or rice pudding with whipped cream and flaked almonds. The person who found the whole almond won […]

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: