Danish Risalamande with Cardamom Cherries

Name: Danish Risalamande with Cardamom Cherries
Yield: Serves 6
Ingredients: ¼ cup unsweetened cherry juice or water; 3 tablespoons maple syrup; ½ cup whole blanched almonds, 1 whole blanched almond reserved, remaining chopped; 2 teaspoons vanilla extract or vanilla bean paste; ½ teaspoon sea salt; 2 cups unsweetened plain almond milk or milk of choice; 1 teaspoon almond extract; ½ teaspoon ground cardamom; ¼ teaspoon ground cinnamon; ¾ cup white arborio rice (no substitutions); 2 cups water; 2 cups frozen, unsweetened dark pitted cherries or fresh cherries, pitted; 1 tablespoon maple syrup; pinch, sea salt; 1 teaspoon lemon juice; 1 cup 35% heavy whipping cream, whipped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Having a Danish background gives me all sorts of authority over rice pudding, a traditional dessert served around the holidays in Scandinavia. Growing up, I’ve been told stories by my dad about his Danish grandmother’s rice pudding containing a single, whole almond; the lucky diner that finds the whole almond in their bowl is said to have good luck in the new year. Customarily punctuated with cherry compote (it’s not to be skipped, I’m told), I’ve done the same, with my version capitalizing