I have loved rice pudding since childhood, but the version I discovered one winter in Odense felt like a revelation. Creamy, silky and wonderfully indulgent, it takes the simplicity of classic rice pudding and elevates it into something truly special. The double cream gives it a luxurious smoothness, while the cherry sauce brings exactly the brightness it needs—tart, fragrant and beautifully festive. Add the crunch of almond brittle, and each spoonful becomes a perfect balance of softness, acidity and caramelised nuttiness.
This is a dessert best made in advance, allowing the pudding to chill and thicken before being folded with softly whipped cream just before serving. Presented in glasses with that ruby-red cherry topping and a scattering of brittle, it’s both comforting and elegant, ideal for winter suppers, Christmas gatherings or any evening when you want something that feels like a warm hug.
Ingredients (serves 4-6)
For the rice pudding
- 650ml full fat milk
- 55g caster sugar
- 120g pudding rice
- 150ml double cream
- 1 vanilla pod, sliced in half lengthwise
- A pinch of salt
- 1-2 tbsp of almond syrup or Kirsh
For the almond brittle
- 75g almond flakes
- 75g caster sugar
- 10g unsalted butter
Method
To make the pudding, put the milk, rice, sugar, salt and vanilla pod in a saucepan and bring to a simmer. Cover the saucepan partially and cook for 30-35 minutes stirring occasional so it does not catch. You will need to stir more towards the end of cooking time. When the rice is cooked, transfer to a shallow bowl, cover with plastic wrap and let it cool. Store the pudding in the fridge overnight.
To make the brittle, preheat the oven to 160c and line a baking tray with baking parchment paper. Roast the almond flakes for about 15 minutes.
5 minutes before the almonds are ready, heat a small frying pan on medium high heat and, when hot, sprinkle in half of the sugar. Cook, stirring occasionally, until the sugar has melted and is starting to turn golden. Add the remaining sugar and cook to a medium amber colour. Add the butter and whisk to fully blend. Take off the heat and add the warm almonds. Stir to coat and transfer the mixture back onto the lined tray. Set aside to cool. Roughly chop and store in an airtight container until needed. The brittle will keep for 1-2 weeks.
To finish the Risalamande, you will need to add a little liquid to loosen it. I used almond syrup but you may use a drink of choice. Whisk the double cream to a Greek yogurt consistency and spoon into the pudding. Stir to blend. Serve in glasses topped with the cherry sauce and the almond brittle.
For the cherry sauce
- 450g cherries
- 125g sugar
- ½ vanila pod
- ½ lemon, zest only
- 1tsp corn flour
Method
Wash and pit the cherries. Put in a saucepan with the remaining ingredients and 100ml water. Bring to a soft boil and cook for 20 minutes. Remove the cherries from the saucepan to keep their flavour and vibrancy more intact. Continue cooking the liquid for another 15 minutes. Dissolve the corn flour in 2-3 tbsp of water and mix into the syrup. Stir while the syrup thickens. Return the cherries into the syrup, stir and turn off the heat. When cool, transfer to an airtight container or sterilized jar and store in the fridge until using. The cherry sauce will keep up to one week. If you cannot source fresh cherries, you may use tinned. A commercially bought nice product to top your Risalamande with is the two star Great Taste award winning Thursday Cottage cherry curd.