Danish Rice Pudding - Risengrød, Risalamande, and traditional "find the almond" game!
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- Опубликовано: 8 дек 2017
- Ready to hygge? How to make Danish Rice Pudding - Risengrød, Risalamande. And the traditional "find the almond" game! Who wants to win a marcipan pig?
RISENGRØD - DANISH RICE PUDDING
Boil 250mls of water and add in 250mls or 250g of round, pudding rice (you can use risotto rice). Let it boil for 2 minutes, then slowly mix in 1 litre of full-fat milk. Bring to the boil, then simmer on a very low heat for approximately 30-45 minutes. Check at regular intervals! Serve with sugar, cinnamon, a large knob of butter or a pinch of salt.
Eat half of the Risengrød and keep the other half to make Ris à l’Amande.
RISALAMANDE (official Danish spelling: originating from the French “ris à l’amande”)
Mix half a portion of cold Risengrød with one tablespoon of sugar and three teaspoons of vanilla sugar. Taste and adjust to your taste! Add more sugar/vanilla if necessary. Mix in 50g of chopped, blanched almonds. Lightly whip 200mls of whipping cream and gently fold into the rice mixture. Leave to set in the fridge. Serve with hot cherry sauce.
And don’t forget to hide one, whole, blanched almond in the risalamande. The person who finds the whole blanched almond wins a marcipan pig!
* * * * *
You can read more here en.wikipedia.org/wiki/Risalam...
And hear the Risengrød song here • Nissebanden i Grønland...
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RISENGRØD - DANISH RICE PUDDING
Boil 250mls of water and add in 250mls or 250g of round, pudding rice (you can use risotto rice). Let it boil for 2 minutes, then slowly mix in 1 litre of full-fat milk. Bring to the boil, then simmer on a very low heat for approximately 30-45 minutes. Check at regular intervals! Serve with sugar, cinnamon, a large knob of butter or a pinch of salt.
Eat half of the Risengrød and keep the other half to make Ris à l’Amande... (recipe below)
RISALAMANDE (official Danish spelling: originating from the French “ris à l’amande”)
Mix half a portion of cold Risengrød with one tablespoon of sugar and three teaspoons of vanilla sugar. Taste and adjust to your taste! Add more sugar/vanilla if necessary. Mix in 50g of chopped, blanched almonds. Lightly whip 200mls of whipping cream and gently fold into the rice mixture. Leave to set in the fridge. Serve with hot cherry sauce.
And don’t forget to hide one, whole, blanched almond in the risalamande. The person who *finds* the whole blanched almond wins a marcipan pig!
* * * * *
You can read more here en.wikipedia.org/wiki/Risalamande
And hear the Risengrød song here ruclips.net/video/nb05sgwhXFI/видео.html
Is it 250 ml Rice or is it 250 gr Rice? There is a difference. If you put 250 ml rice on a kitchen weight you will see that it is not equal 250 gr
It is so funny! As a child I hated rice-pudding ("Milchreis") but after you spoke about it, I had to make it! And it was so good! I forgot, why I hated it as a child...
I am just loving finding out about Danish life and traditions. Thank you for taking the time to do these videos- it’s so interesting.
Dear Diane, this made my day! Your RISENGRØD is something i used to have as a child and made it for my daughters also. The only difference is that we add sugar in the milk and boil everthing together, and add cinnamon in the end (I'm from Romania). Anyways, I told my older daughter DD10 about RISALAMANDE and she wanted to try it so much, that i promiced her to make it on Christmas Eve, just like in Denmark. This nice thought inspired her and now she writes a book about a girl, Dana from Denmark, and everyday she asks me if i found out about more traditions in Denmark. :) So, thanks so much, your videos inspire my whole family apparently, not just me!
What a great way to honor your DDDFNL by sharing his recipe and a bit about him with the world.
I am your new big Fan! I am a Filipina living in Denmark and my Danish husband requested me to make resin grøde and i am so thankful i came to your channel. Hope i can experience cooking with you or see your actual cooking. Since i also love cooking.
Welcome to the gang!
That pudding looks so good and creamy. That little pig is just so cute :)
Thank you so much for your demonstration. I have been doing this all wrong all these years that I have lived in Denmark. I always stirred the whole time and didn't need to. Happy Holidays.
My mother OBM (Of Blessed Memory) was a Dane born in Wisconsin. You remind me of her and her family. My Tante Anna would cook duck for our American Thanksgiving. Mom made kringle every year at Christmas. She also made a pudding she called Danish delight. It was a layered pudding with crushed buttered and toasted bread and homemade apple sauce topped with whipped cream.
She put butter on everything and used it for sauteing. I grew up on kippers and sardines!
I truly enjoy your videos.
Sounds delicious, Candace - and thank you for your kind words!
Hello Diane! I'm really enjoying all these Danish Christmas recipes and traditions! It would be wonderful if you could do a video of you visiting a traditional Danish store during Christmas time? We would love to see all the decorations, food and way of life in Denmark 🇩🇰 this time of year!!
Thank you for sharing your tradition. This is a great video. I appreciate the joy you express. God Jul.
Hi Diane, I just made your rice pudding. This was my 1st time making it this way. My recipes call for the oven baked kind. It turned out great! I had to use short grain organic sushi rice so I wasn't sure it would work. Also I was unsure about adding so much milk because I didn't think the rice would absorb it all. It looked exactly like yours when finished. I will always use your recipe from now on.Thank you so much for all of your recipes and hard work making the videos. I really love hearing about your customs and of course the flylady system too. I wish you and your loved ones a wonderful holiday season.
My mother always added vanilla sugar but I now use vanilla pods and add it to the rice mixture..
A,so instead of sprinkling cinnamon and sugar separately just mix them together in a container that way you get an even cover over the risengrood.
Cheers from Australia.
Enjoyed watching and learned a few good tips Diane! Ian ,50% Danish so know of a good few Danish bake and cook ideas! Thanks again ...
Looking forward to trying this next Christmas! Thanks Diane!
Thank you for sharing this. 😄 I should try this recipe for Christmas Eve. Yum.
My Mormor is Danish but we never made the Risengrød part, just straight up Risalamonde. The recipe I always used doesn’t use the water and I have to stir constantly! Since I make it as Risalamonde I add the sugar and vanilla (we don’t have vanillesukker here where I’m at) while cooking the rice and it absorbs all the flavor and makes it much creamier when you add the heavy cream.
Oh Diane, this was such a fun video! My DDF was from Oklahoma, USA, and he introduced this "sweet rice" to my mother when they were first married. I grew up eating this both at breakfast time and diner time😄. I'm now 65 years young and all of my children and grandchildren have grown up eating this. My sons each taught it to their wives. It's a family favorite. And now, you've blessed me with another way to eat it❤️❤️❤️. Thank you ❤️
+faith koch What a lovely story, Faith - thanks for sharing! 💖
Oh, this sounds wonderful! I must try this!!
Thank you for the recipe. I am going to make it in honor of you and to show my gratitude for all the good you have done.
Aww, that is so sweet of you, Debbie!
This recipe looks amazing, I will definitely make it. I wanted to share that I made your quick homemade rolls tonight to go with our split pea soup. It is a keeper in my recipe binder, quick and delicious! Thanks so much for sharing your recipe. I also made the fudge and my hubby loves it! :)
I made this recipe today with a homemade cherry sauce since I can’t buy it here in Tennessee. The family loved it. This recipe is definitely a keeper.
Note to self: must buy short grain rice and almonds! Thank you for another delicious looking recipe, Diane
I made this with brown short grain rice and soy milk and it turned out just as lovely. Took a bit longer, but definitely worked!
Oh wow! I love this idea, I might try this for my family this year! Xx
My mother would make the Norwegian version, Risengrynsgrot, which includes eggs, raisins, butter and nutmeg in addition to the rice, milk, and water. We liked to have leftovers for breakfast. Sometimes, when we didn't have any leftover she would prepare a lighter, quicker version for breakfast. Good memories. Maybe I will make some this year in memory of her.
Thank you so much... it's a cold snowy day in Washington DC area, so you inspired me to make a simpler vegan version of the rice pudding, with toasted slivered almonds as a topping. One day I intend to make this recipe also. What a lovely custom. How wise to keep extra almonds and prizes for all the children. ;-)
I am thankful to you for this inspiration. As I made the rice pudding with coconut milk, it was a little bitter so I added some sugar, cinnamon and vanilla at the end, as well as orange zest and orange semi circles and served in footed bowls topped with toasted slivered almonds. I lit oil
lamps on the kitchen table and so far one child had lunch break and found it comforting.
Well..... Can I quietly say... my experience of rice pudding is unfortunately a negative one..... Mum's fault! She made it "all" the time when I was little, and the creaminess just never suited my palate..
Looking at your pudding Diane, I think it was because mum served it cold (from the fridge)... blah.... Warm and comforting seems more appetising - especially with lashings of butter and cinnamon.
So will happily try this - especially since rice pudding is a favourite of the DH!
The cherry sauce and almonds have me curious to try the risalamande too... But these things are more special when kept for special days once a year! :)
Enjoying learning about all these wonderful Danish traditions Diane.... such a lovely touch to our Christmas.
Wow!!! too many goodies to try this year with compliments from your kitchen! x
Nom That’s my ‘different’ desert sorted for Boxing day : Thank You Diane X
I’m salivating.
How wonderful! These recipe traditions are such a delight to watch. Rice pudding is my DS20 and DD17's favorite sweet dessert memory of childhood:) :) Ironically, it was the first recipe that I posted on IG. My Mom's recipe, nearly the same as yours, Diane, except in ours, the sugar and butter is cooked along with the rice and milk, then, finished off with cinnamon at the end before setting to chill. I have such great memories of that delicious, cold and creamy treat, straight from the fridge like a present in your bowl
Our Danish student loved trying to make us say : rod grod med fleur! So I learned to make it! Our family has never had any kind of rice pudding, so I might try this.
My mother made a fabulous almond German coffee ring and we always peeled our almonds like that.😁 thank you for the memories... your rice pudding looked delicious ❤️❤️❤️
You are so welcome!
Diane, In the USA, it's difficult to find vanilla sugar-maybe in an import store if you have one near you ??
Being German ,I know what it is.....just vanilla flavored sugar YUM. So may I suggest a teaspoon of vanilla and a bit extra sugar to compensate for the vanilla sugar in the recipe - for those who can't find it ???? Thanks again for sharing all the wonderful Christmas traditions and recipes .
This was fun! I worked for a danish company and got this dish frequently in the canteen before Christmas. Only now I learned about the almond.
However this tradition is used in other ways in other countries. When I worked as expat in Greece I learned about their way to make a New Year cake with a baked in coin.
+Maria Özelt Yes! 😃👍 Many others too...the Fête des Rois cake in France!
In New Orleans a small/tiny plastic baby doll is inserted in our KIng Cake batter and baked. . Whoever gets the baby throws the next party for Mardi Gras.
Rice pudding is yummy 🙂
Will plan to make this, love rice pudding! I also made your fudge and it is wonderful!
I'm so glad you liked the fudge, Nancy - thanks for the feedback! 🖖
Hi Diane love your channel. Can you make a video with the Christmas market please.
Hello 😀 great ideas! Thank you Diane you are such an inspiration!! Can i ask you a copple of things? Do your friends do flylady? ( did they found it from you?)How do you met them? A big hug
My mor made it really good!
I remember having risalamande after Christmas dinner and being so dam full that one could hardly get thru it but you had to for the prize.
Here in India also, rice pudding recipe is same as Danish, 🙂
but instead of Cinnamon and butter, saffron ( soaked in little warm milk for 20 minutes ), raisins and roasted almond pieces are added.
Thank you very very much 🙏🙏
As always a wonderful video which was truly enjoyed. I am going to be making this recipe tomorrow to give it a try and then spring it on my family on Christmas Eve. I will tell them I know a lady in Denmark that shared this recipe with me. Haha. Live long and prosper!!!
Hello across the miles, Kathy! 🖖😍
🖖🏼❄️⛄️
🖖🏼
Thanks for the memories HoHoHo ❤️🐷
Hej Diane. My mom recently passed away and for 45 years she has made the perfect Danish Christmas dinners. Now that she has gone, I am continuing with the tradition. I just wanted to ask how many servings does the 250mls rice make? I have 8 people coming for Christmas on the 24th, so need to know if I should to make more, perhaps doubling the ingredients? Thanks for your video. It really helps.
Hi Catherine! In the video you will see that I use 250mls to make the basic rice pudding and then the next day I use half of that for the ris à l'amande (which would easily feed 4). So you should use 250mls of rice and then use double the amounts of cream/almonds/sugar etc in order to feed 8. Hope that makes sense! 🎄
Xgoing to do this as I love rice pudding. Is it too late to make the snapps?
Just go ahead and make the snaps...even just a few days marinating will taste great!
I add the salt and a bit of sugar while it cooks. Never seen vanilla sugar here.
You don't use vanilla for your risengrød?
Kirstine Otte No, we don't put vanilla in risengrød, only in our risalamande 😊
What prizes do you typically use for the kids when they find the almond? Thanks!!
There isn't usually a distinction...the winner gets a marzipan pig!
@@DianeinDenmark Thank you! My kids were studying Denmark in school, and were super excited to find out what the prize would be but we couldn't figure it out anywhere! I appreciate your answer very much! They are going to be thrilled to find out!
is it ok to use salted butter?
That's what I always use! 😊
@@DianeinDenmark Hi Diane, I would love to make this, but how would I go about getting Danish rice, the exact one you use? Thank you for your time.
can you put, please link for tv advent calendar. thanks!
+vegan yoga Here's the song 😍 ruclips.net/video/nb05sgwhXFI/видео.html
Thanks!
Diane _ Do you think this could be made in slow cooker .?
Before you said where your wooden spoon came from - was going to ask if it was Ikea - love it !!
Hi Beverley! Yes, I've made rice pudding several times in the slow cooker - works a treat!
"riz au lait" is on program for tomorrow dessert.Mine is sweetened. I use what we call "round rice", or "dessert rice" in France!!! It's a childhood comfort food!!
🎅🎄😋
Hej jeg er dansk :)
Danish with a Scottish accent. That’s different
I'm from Edinburgh, Scotland 👋🏴 Lived in Copenhagen for over twenty years (and have Danish citizenship) 😁
You are so cheap with the almonds dear, half and half