MAIN INGREDIENTS
Traditionally prepared and enjoyed during Christmastime, the creamy risalamande is an uplifted, lighter version of the classic Danish rice pudding. While the already flavorful plain pudding is enjoyed on Christmas Eve, on the following day it is typically blended with whipped cream and almonds, then well chilled and served topped with a thick cherry sauce.
Ancient tradition suggests that one whole almond is placed inside the pudding, and whoever finds it earns a symbolic prize. Even though risalamande first appeared in the late 19th century, today it represents a valuable part of Danish Christmas tradition.
Danish risengrød is a luscious and sweet rice pudding, an ancient dessert considered a luxurious and rare treat that is reserved for Christmas. It consists of short-grained rice cooked in a mixture of milk and water, with the addition of salt, and, occasionally, vanilla essence.
The rice is vigorously stirred until the dish turns into a thick and creamy pudding. The essential addition to a bowl of warm risengrød is a sprinkle of cinnamon sugar on top and a dollop of butter. Cinnamon, sugar, and butter uplift this simple dish and transform it into a fragrant and satisfying treat.
Gotländsk saffranspannkaka is a traditional dish made with rice pudding, sugar, cream, eggs, saffron, and almonds. The rice pudding is combined with saffron, sugar, almonds, and beaten eggs. The concoction is then baked in the oven, and when it's ready, saffranspannkaka is cut and served with fruit jams (especially dewberry jam) and whipped cream.
Although this dessert can be made throughout the year, it is typically served around Christmas.
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