Ris a L'amande


prep 1:00       total 3:30


6 servings



1 cup short grain rice
1 tsp. vanilla extract
2 cups wole milk
3 tbsp. sugar
3/4 cup finely chopped almonds
1-3/4 cup whipping cream
6 whole almonds
Cherry preserves for the topping


Cook the rice in the wole milk with the vanilla extract at medium-low heat for around 45 minutes until tender and let cool. Add the sugar and the chopped almonds. Whip the cream until you get soft peaks then fold it into the now cooled rice mixture. Spoon a little into ramekins (I use wine glasses) then put one whole almond in the center and cover it with more rice mixture. Refrigerate for a few hours to let set. Serve it cold with warmed cherry preserve spooned on top.

Author's Comments

This is a Danish Christmas dessert. But I make it quite often year round. It is great to have after eating hot & spicy food from off the grill. And it looks pretty neat too!

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1 Recipe Reviews


artistewolf reviewed Ris a L'amande on June 2, 2015

Yes, I have several times and finally have it tweeked to my family's satisfaction. First of all, this is a good basic recipe. My nephew in law is Danish and always makes it for special holidays and when I asked him for the recipe, it was all in his head and he couldn't really tell me so glad I found this. In my experience, I found that it was best to bring the milk and vanilla to almost boiling before adding the rice because otherwise it is will stick before the rice is tender. Speaking of the milk, I have had to increase it to probably 3 cups to keep it from sticking. This has just been my experience and what has worked for me. As I said, this is a nice recipe and the pudding is delicious and taste like the one my Danish nephew in law makes. Yummy.