Name: Risalamande
Yield: Serves 4–6
Ingredients: ½ vanilla pod (bean), split and the seeds scraped out, or ½ teaspoon vanilla paste or extract; 250 ml (8½ fl oz/1 cup) coconut cream or refrigerated full-fat tinned coconut milk (see Cook’s Tips); 200 g (7 oz/1 cup) sushi rice (or any rice will do); 500 ml (17 fl oz/2 cups) water; 2 tablespoons soft brown sugar or 1 tablespoon maple syrup, honey or coconut sugar; ½ vanilla pod (bean), split and the seeds scraped out (see Cook’s Tips), or ½ teaspoon vanilla paste or extract; warmed berries (such as blueberries, blackberries and strawberries) and a sprinking of ground cinnamon; basil sprigs; 100 ml (3½ fl oz/scant ½ cup) coconut cream, whipped (see Cook’s Tips); 1 almond (to hide inside the pudding once cooked)

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

This is a classic Danish Christmas dish that I have made into a plant-based version. Slow-cooked rice pudding is made extra luxurious with cream ladled in at the end and there’s also a hidden almond for one lucky finder.

Ingredients

200 g (7 oz/1 cup) sushi rice (or any rice will do)
5

Method

Boil the rice in the water in a medium saucepan until all the liquid has completely evaporated. This should take no more than 20–30 minutes.

Add the coconut cream, vanilla and sugar (or whichever sweetener you are using) to the rice and let everything simmer for a further 20 minutes until you have a beautiful, creamy, rice pudding-like consistency.

Once the rice pudding is ready