Sweets & Baking
Risalamande
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Cold rice and cream dessert with cherry compote.
Timing
- Active approx. 25 minutes
- Cooking/Baking: 40-50 mins. Rice porridge
- Rest/Cooling: Cool down quickly for 2-3 hours; Cool for at least 1 hour
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 495 kcal
- Protein
- ≈ 12.3 g
- Carbohydrates
- ≈ 51.3 g
- Fat
- ≈ 26 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 180 g short grain rice · ≈ 180 g · Assumed quantity / reference product
Reis poliert, roh (C352000) - 800 ml milk · ≈ 800 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 60g sugar · ≈ 60 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 100 g almonds · ≈ 100 g · Assumed quantity / reference product
Mandel süß (H210100) - 300 ml cream · ≈ 300 g · Assumed quantity / reference product
Schlagsahne mind. 30 % Fett (M173800) - 300 g cherry compote · ≈ 300 g · Assumed quantity / reference product
Sauerkirschkompott (Y841363)
Not included in the base calculation
- 1 vanilla bean · Aromatic / small seasoning or colouring amount
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 180 g short grain rice
- 800 ml milk
- 1 vanilla bean
- 60g sugar
- 100 g almonds
- 300 ml cream
- 300 g cherry compote
Instructions
- Open the vanilla pod lengthwise. Cook the rice with milk, vanilla pulp and pod over a low heat for 40-50 minutes until creamy; stir over the bottom of the pot.
- Remove vanilla pod. Pour the porridge into shallow containers, cool quickly and refrigerate. Never add cream to warm rice porridge.
- Chop almonds. Reserve at most one whole almond for the custom; expressly inform guests of this.
- Beat the cream and fold it into the completely cold rice with the sugar and almonds. Refrigerate at least 1 hour; Serve with cherry compote.
Tips
- First fold the cream into the completely cold rice porridge.
- Nicolaus says: “Whoever stands at the stove has the best smelling place.”
