you can absolutly not use any type of almond. You can use chopped or diced, but never multiple complete almonds. There is a game about who finds the one complete almond, so there can only be one
Hyped to see a Danish recipe and traditional Danish decorations! Also, TRUTH in regards to stirring all the time. The rice will burn the SECOND you look away. In my familys recipe, we add the rice when the milk starts boiling. Milk takes ages to bring to a boil, and my grandma always says that milk doesn't start boiling until you turn your back away lol..
Just imagine how he could act and be like if you just say "I am former head pastry chef at the French Laundry, Amass, and Noma - one of the best restaurants of the world" but no, Milton is basically an OG of baking given to his resume but is still extremely humble. What a pleasure to watch this!
it's a modern take, seems good at least, but not traditional. I wish that people showed the traditional recipe for non-American things like this and then gave tips on how you can change it up to suit your tastes.
I have never been a huge fan of rice pudding cause it such a rich thing to have after a big Christmas dinner but i gotta say that this version looks pretty amazing. Very luxurious .
My man Milton.. What a respectful Risalamande.. I loved the extra touch with the creamcheese and the citrusfruits zests. And what a good way to cook your Risengrød aswell, less chance of it burning, and you can look like a baws while your stirring it. Keep this man coming Munchies..
Why? He is simply trying new things, he even mentioned the personal twist. I think it looked delicious. While I will continue to make it my own way, I do not mind someone else trying to "spice" the old recipe up a bit.
@@Soli11 Well, I can totally get on the track about "adding a twist". But there is a difference between spicing it up, and then making up a completly new dish
At around a minute and a half in I looked at his ingredients and thought to myself: "He is using about twice as many ingredients as I would" As a fellow Dane, I agree with you. This is rice pudding with a little bit more than just a twist. It could, to some extent, be compared to an Italian's opinion of putting pineapple on pizza.
I absolutely love this. Love watching foreigners speak Danish lol (you did great!) and I like the spices he added. If I could have creme cheese I'm sure it would be good but unfortunately I can't have dairy, so I'm stuck with what's available as a plant based substitute. I don't think we have vegan creme cheese, at least not one suited for this
I think we have variations of this dish all over Scandinavia. In Norway we have "riskrem" - rice cream which is basically the same thing, without the spices and zest. Rice porridge with whipped cream. Only that we eat it as a contest as we have hidden an almond without it's skin in the rice cream. Normally it's eaten at "lillejulaften", the day before Christmas Eve. As we celebrate Christmas on the 24th. But my family eats it at Christmas Eve as a dessert. Reasons
We eat a similar dessert here in Sweden but instead of cherries we have peeled oranges in it (and a bit of orange juice I think). I don't know about the almonds though. I eat it without them. It's super good!
We have a less fancy version of this in Germany and it’s called „Milchreis“ which literally means „milk rice“. We eat it with either cinnamon sugar, apfel mus (its like a jam?) or maybe canned peaches or something. Super good 👍🏻
Danish risalamande isn't at all as fancy as he makes it. But we also have to versions, if it's just rice and milk it's called risengrød, and if you cool it down, mix in the almonds and whipped cream it's called risalamande
THANK YOU. Next do a whole Danish Christma dinner, with roast duck (and maybe goose too?), roast pork with crackling attached, sugar-browned potatoes, red cabbage, prunes, and of course the traditional Christmas rice porridge with butter and cinnamon sugar. What you made here is closer to risalamande, which is a cold rice porridge, has chopped almonds and whipped cream (this bit you added! :D ). I wish you had made the traditional version first, then introduced your own take afterwards. Making the video longer would probably also garner more views, 'cause that's how RUclips works these days. And then after that a good old Christmas lunch. All the herring man, all the herring ^.^
Well, Ris a lá Mande is actually a quite recent thing. The more traditional option, still observed in some families, would be Risengrød - which is basically the rice pudding you start out with. But it would be served warm, with sugar, cinnamon, and a bit of melted butter, and served as a starter rather than a dessert. I like both; but for Christmas I prefer the latter (drinking dark sweetened beer "nisseøl" with it).
OK, I found the full recipe at the link below (which goes to munchies' site. The only thing different is that on his written recipe he creates an almond oil as well. Now I can try this. munchies.vice.com/en_us/article/43qd7g/almond-rice-pudding-risamalande-recipe
Although this looks vaguely like Risalamande, this is so much more complicated than the traditional. Would love to taste yours, just not on Christmas eve ;)
would love to know how others make their Risalamande. I've only tried my grandmas recipe and i've never been to denmark. what differences do you have from this recipe?
no spices in the milk, no lemon og orange cest, use a specific rice called 'gread rice' (idk the English word, but it has bigger grains and is softer than normal rice) edit: no cream cheese either, it's really just milk, rice, whipped cream and almonds (plus the additional cherry sauce)
@@embolobolo4237 Thank you very much! I wanted to make this but my mam said that this recipie is very close to a funeral dish. so now i'm confused :) anyway, thanks, lots of love from Russia
@@DemonDaria I guess she means кутья из риса? They are not the same at all. There are no raisins in this and it's a christmas dish more akin to vanilla rice pudding with almonds and jam. Cheers from Sweden!
It looks really good but wouldn't say it's a very traditional risalamande, you're supposed to use gread rice, all the 'milk goes in a bit at a time' isn't needed at all. You also need more almonds and they don't go on top but need to be properly mixed in, since there's an unchopped almond hidden among the others which results in a price to the finder.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
This dude is a good addition to Munchies
Why would you say that?!?!
I like this dude. More videos from him please. He cool.
you can absolutly not use any type of almond. You can use chopped or diced, but never multiple complete almonds. There is a game about who finds the one complete almond, so there can only be one
"There can be only one!"
Hyped to see a Danish recipe and traditional Danish decorations! Also, TRUTH in regards to stirring all the time. The rice will burn the SECOND you look away. In my familys recipe, we add the rice when the milk starts boiling. Milk takes ages to bring to a boil, and my grandma always says that milk doesn't start boiling until you turn your back away lol..
Just imagine how he could act and be like if you just say "I am former head pastry chef at the French Laundry, Amass, and Noma - one of the best restaurants of the world" but no, Milton is basically an OG of baking given to his resume but is still extremely humble. What a pleasure to watch this!
This is a very fancy version of risalamande. I'm sure it tasted great, but what I want to know is, who won the mandelgave?!
I did 🙂 A beautiful Marzipan Pig 🐷
You forgot the most important part of risalamande. 1 Whole almond! Without it noone is ever gonna get the "mandel gave"!
It is actually right there in the almond bowl at the beginning of the video. I guess they just cut out the part where he explains it.
I was hanging with some scandinavian folks the other day and hes right about the skål thing. Probably did it 30 times throughout the night.
More Milton please, dude is a gem
I like that Munchies is showing off the Danish kitchen, and I really like this dude. But my grandma wouldn't approve of this recipe 😂
haha so true, lemon cest and cheese in ris ala mande? no way
Indeed. He'd never be invited to another Thorsfejde.
Same thought :D
As a fellow Dane, I consider this recipe pure heresy.
Cream cheese? Lemon cest?
Heresy!!!
it's a modern take, seems good at least, but not traditional. I wish that people showed the traditional recipe for non-American things like this and then gave tips on how you can change it up to suit your tastes.
Milton is awesome! I'm loving this series in Denmark
I have never been a huge fan of rice pudding cause it such a rich thing to have after a big Christmas dinner but i gotta say that this version looks pretty amazing. Very luxurious .
Hurray!!! An American that uses metric system......👍 keep up the good work Milton. Much love from Fiji 🇫🇯!!!
This is not traditional, but a damn fine recipe nonetheless.
I’m danish and I’ll definitely try this at some point! I would love to see more with Milton!
My man Milton.. What a respectful Risalamande.. I loved the extra touch with the creamcheese and the citrusfruits zests. And what a good way to cook your Risengrød aswell, less chance of it burning, and you can look like a baws while your stirring it. Keep this man coming Munchies..
I was born and raised in Denmark, never has my mom or any of my family members used any type of cheese in the Risalamande, sacrilege!
Back home in West Bengal, India we call this Payesh. Grandma makes Nolen gurer payesh, dudh puli here in NYC.
As a Dane, the fact that he adds stuff like CREAM CHEESE and lemon... it breaks my heart. And kinda confuses me too
Why? He is simply trying new things, he even mentioned the personal twist. I think it looked delicious. While I will continue to make it my own way, I do not mind someone else trying to "spice" the old recipe up a bit.
conservatism never got anyone anywhere. learn to play 3k scrub
@@Soli11 Well, I can totally get on the track about "adding a twist". But there is a difference between spicing it up, and then making up a completly new dish
Agreed, this is HIS rice pudding, not Risalamande.
At around a minute and a half in I looked at his ingredients and thought to myself: "He is using about twice as many ingredients as I would"
As a fellow Dane, I agree with you. This is rice pudding with a little bit more than just a twist. It could, to some extent, be compared to an Italian's opinion of putting pineapple on pizza.
I lived in Copenhagen for a year & this was one of my favorites. 😋
This guy is such a good host, MORE!
I absolutely love this. Love watching foreigners speak Danish lol (you did great!) and I like the spices he added.
If I could have creme cheese I'm sure it would be good but unfortunately I can't have dairy, so I'm stuck with what's available as a plant based substitute. I don't think we have vegan creme cheese, at least not one suited for this
we need more videos with this guy
I think I'm gonna go a little controversial with the Risalamande this year!
More of this guy he has so much technique and charisma
We eat this in Norway too, man this stuff Is crack!!
hol up! sweden also in this puddin.
@@Floppistopp I do prefer mine with Saftsås tho
Norwegian version is way different - speaking as someone who's live in both countries.
I can't get enough of this stuff..
Becoming a personal favourite here on Munchies, more Milton!
Get this guy in more videos! Maybe he can work with the “It’s Alive” crew
I love this technique! Lots of good tips, too. Thanks so much. Only there's no link to the recipe.
More videos from milton please. Also more videos with trumpets
MORE MILTON
I have never had ris a la mande with any form of cheese
Helllll yeah I love this guy
I love this man, Happy Holidays and Merry Christmas!
That intro was amazing
I love this guy. Super talented. Great attitude.
Dude seems so genuine nice. Love it
Love the part with the real candles!!!😂😂😂 so funny
The band sure looks happier playing after noshing than when Chili Klaus is preparing the 'treats'.
I think we have variations of this dish all over Scandinavia. In Norway we have "riskrem" - rice cream which is basically the same thing, without the spices and zest. Rice porridge with whipped cream. Only that we eat it as a contest as we have hidden an almond without it's skin in the rice cream. Normally it's eaten at "lillejulaften", the day before Christmas Eve. As we celebrate Christmas on the 24th. But my family eats it at Christmas Eve as a dessert. Reasons
You're really great to watch do tv stuff Milton Abel, excellent vid
Finally, an American who understands the metric system.
*_Cries in Danish_* He gets it - he gets it real good.
I like this guy he is not too overwhelming.
Jeg køber bare en færdig dreng i netto og pisker lidt ekstra flødeskum i 👌🏽boom
ule2300 haha ja
Damn. Hvorfor har jeg aldrig tænkt på det!
det smager så bare heller ikke særlig godt... det nemt ja meeeeen nej :-)
Det sku da ligeså slemt det er da så stiv så du næsten knække skeen 😂😂😂😂😂
@@ule2300 sagde heller ikke det var svært sagde at det ikke smager godt
Love this guy! What a nice and cozy episode.
We eat a similar dessert here in Sweden but instead of cherries we have peeled oranges in it (and a bit of orange juice I think). I don't know about the almonds though. I eat it without them. It's super good!
love to Denmark
Can you be the new US ambassador in Denmark?
No, that job belongs to Carla Sands.
This man is a living legend
Best thing about being danish
Heck yeah it is! Look forward to it every Christmas eve!
I mean it isnt really a danish thing even, like all the scandinavian countries do it
That would be to get hammered on every small opportunity hehe
Victor Lindvall that’s not true I live in sweden and they don’t even know what this is
@@Jeromez Because in Sweden its called "risgrynsgröt" and it is exactly the same thing
This was super wholesome
Dane here. No one would ever put cream cheese in. It's basically treason.
Aww he forgot to mention the “mandelgave”
We have a less fancy version of this in Germany and it’s called „Milchreis“ which literally means „milk rice“. We eat it with either cinnamon sugar, apfel mus (its like a jam?) or maybe canned peaches or something. Super good 👍🏻
Danish risalamande isn't at all as fancy as he makes it. But we also have to versions, if it's just rice and milk it's called risengrød, and if you cool it down, mix in the almonds and whipped cream it's called risalamande
I forgot to mention that we eat the risengrød with cinnamon sugar too so sounds like it might be the same thing
Blasphemy is what this is. Pure and simple. Cinnamon in risalamande? And cream cheese? Oranges and lemons? What is this sorcery??
THANK YOU. Next do a whole Danish Christma dinner, with roast duck (and maybe goose too?), roast pork with crackling attached, sugar-browned potatoes, red cabbage, prunes, and of course the traditional Christmas rice porridge with butter and cinnamon sugar. What you made here is closer to risalamande, which is a cold rice porridge, has chopped almonds and whipped cream (this bit you added! :D ). I wish you had made the traditional version first, then introduced your own take afterwards. Making the video longer would probably also garner more views, 'cause that's how RUclips works these days.
And then after that a good old Christmas lunch. All the herring man, all the herring ^.^
Munchies you forgot to put the link below for the recipe
Finaly some Danish food
Well, Ris a lá Mande is actually a quite recent thing. The more traditional option, still observed in some families, would be Risengrød - which is basically the rice pudding you start out with. But it would be served warm, with sugar, cinnamon, and a bit of melted butter, and served as a starter rather than a dessert. I like both; but for Christmas I prefer the latter (drinking dark sweetened beer "nisseøl" with it).
Highlight of Yule in Scandinavia is being able to justify eating whipped cream and rice pudding with no one judging you.
I like this guy, thank you Munchies!
for the swedish version mix rice porridge, whipped cream and peeled cut oranges with some vanilla sugar :)
Cool guy. More Danish related videos, please!
Head Pastry at TFL, Amass, and Noma?? Damn that is a resume, what an animal.
You forgot to put one whole almond in and whoever gets that almond wins a gift
Ejj! Hvor søde ❤️❤️❤️
This guy is amazing!
yall can have the pudding, i'll have the chef. pls and thank you
His voice and Energy 😎😍
OK, I found the full recipe at the link below (which goes to munchies' site. The only thing different is that on his written recipe he creates an almond oil as well. Now I can try this.
munchies.vice.com/en_us/article/43qd7g/almond-rice-pudding-risamalande-recipe
OH HES AWESOME!!!!!
A Danish kitchen using IKEA Swedish cookware!
Although this looks vaguely like Risalamande, this is so much more complicated than the traditional. Would love to taste yours, just not on Christmas eve ;)
would love to know how others make their Risalamande. I've only tried my grandmas recipe and i've never been to denmark. what differences do you have from this recipe?
no spices in the milk, no lemon og orange cest, use a specific rice called 'gread rice' (idk the English word, but it has bigger grains and is softer than normal rice)
edit: no cream cheese either, it's really just milk, rice, whipped cream and almonds (plus the additional cherry sauce)
Where the frack is the link to the recipe??? I neeeeeed ittttttt
such a cool guy. Makes me wanna move to copenhagen and become a pastry chef
Written recipe where? I don't see the link in the description.
munchies.vice.com/da/article/d3483a/opskrift-luksus-risalamande-med-floedeost
@@sniebe Sadly, not in English, can't follow.
Ugh... no direct link to the recipe?? I want to make this tonight!!!
munchies.vice.com/da/article/d3483a/opskrift-luksus-risalamande-med-floedeost
Cream cheese? No no no ... you fold it with whipped cream man!
Milton!
wonderful individual!
is this danish? we make in sweden too
This recipie looks fucking great! The version my family makes is great too but im definitely taking that cherry sauce!
what is your recipe? :)
@@DemonDaria I can't remember but basically its the same but with more cream and gelatine. We also use some bitter almonds along with the sweet.
@@embolobolo4237 Thank you very much!
I wanted to make this but my mam said that this recipie is very close to a funeral dish. so now i'm confused :)
anyway, thanks, lots of love from Russia
@@DemonDaria I guess she means кутья из риса? They are not the same at all. There are no raisins in this and it's a christmas dish more akin to vanilla rice pudding with almonds and jam. Cheers from Sweden!
yumyum!
Why lemon and cream cheese! There is no lemon or cream cheese in risalamande . It hurts my heart
That's rice pudding, not Risalamande. And there should be tons of almonds, not only as a topping
Great video
he fcked it up
As a dane i must say no! Thats not how we make a traditionel ris a la mande... nope!
It looks really good but wouldn't say it's a very traditional risalamande, you're supposed to use gread rice, all the 'milk goes in a bit at a time' isn't needed at all. You also need more almonds and they don't go on top but need to be properly mixed in, since there's an unchopped almond hidden among the others which results in a price to the finder.
Looks delicious and I'd eat the hell out of it, but my grandmother would yell at you over this recipe...
Yo, but you guys didn't add the recipe link...
Cheese in our ris'a'la'mande?
as a citizen of Sweden i am required to not like this by law
Recipe?
Hola. Saludos y bendiciones
What a buuuuh-abe
Lol he bought those cherries
JesseAndStuff of course he did lol, he’s in Denmark during winter...