Christmas Rice Pudding - Risalamande (Dairy-Free)

If you are bored enough from all your traditional Christmas food, I’m here to present something new and interesting Danish Christmas Rice Pudding or Risalamande as it’s called in Denmark. We eat it almost every day for all festive season for years and years and no-one is bored! That’s how good this dessert is!

Ingredients (for 2 servings)
1/2 cup Short Grained Rice (or Pudding Rice)
1 cup Plant Milk (I have Soy)
1/2 tsp Ground Ginger
1 tsp Vanilla
1/2 tsp Cinnamon
1 Clove
1 pinch Salt
1 handful Almonds (10-15)
1/2 cup Coconut Cream (thick coconut milk)
4 tbsp Sugar
Cherry Sauce or any other sauce or jam that you like

1. Cook your rice porridge. Wash and drain the rice, add milk and spices and boil on medium low for 20-25 min until all the liquid is absorbed and grains are nice and tender.
2. Set aside and let cool. Usually you can mace this step a few days in advance and store this porridge happily in the fridge.
3. Meanwhile blanch the almonds, which means take the skin off from the nuts. Just pour some boiling water over nuts, let them set in there for a few minutes and the skin will easily slide off.
4. Chop the almonds, but leave 1 or 2 to hide inside.
5. Now, just before you are ready to serve your Risalamande, is time to make our “whipped cream”. Just combine some coconut cream with sugar and whisk a little until sugar is completely dissolved.
6. Time to serve!! Gently combine porridge with whipped cream and almonds and garnish with some beautiful cherry cause!
7. Enjoy and Merry Christmas!

Yield 2 servings
Nutritional value (per 1 serving ~260 g):
Calories 507
Fat 19.8 g
Saturated Fat 13.2 g
Trans Fat 0.0 g
Cholesterol 0 mg
Sodium 152 mg
Potassium 411 mg
Carbohydrates 74.3 g
Fiber 3.8 g
Sugars 31.5 g
Protein 10.0 g

Vitamin A 0%
Vitamin C 3%
Calcium 8%
Iron 23%

Good points
* No cholesterol
* Low in sodium
* High in manganese
Bad points
* Very high in sugar

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Merry Christmas and Eat with Spoon!