Monday was St. Martin’s day. Another holiday that people usually don’t remember the origins of, but are still looking forward to it, because it means some special, big eating, right… 🙂
In Hungary it means eating goose, but in Denmark it is duck. Since roasted duck is also very usual as a Christmas dish, with potatoes, caramel-potatoes, red cabbage and gravy, it is not unusal for Danes, to celebrate Sankt Mortens Dag (as they call it) with an early Christmas feast. As it happens, that is what we exactly did this year 🙂
I made the complete Danish Christmas menu, and to make it whole, I also prepared the special dessert that goes with it: Risalamande.
Risalamande is basically chilled rice-porridge, blanded with chopped almonds, vanilla and whipped cream, served with sweet Cherry sauce. Usually on Christmas evening the hostess hides a whole almond piece in the middle of the pudding, she asks a few other people to stir it well, so there could be no cheating (at least that’s what my mother-in-law does), and then she serves it to the family. The one who finds the whole almond in his/her dish, is the winner of a special almond gift 🙂 It’s a little bit like the coin in the British Christmas-pudding, I guess.
Making Risalamande is not very difficult, however it takes its time, especially because of all the cooling.
Here is how it goes:
- 3dl water
- 2,5 dl porridge rice (small and round)
- 1 liter milk
- 100 g chopped almonds
- 2 vanilla sticks
- 4 sp sugar
- 2,5 dl cream for whipping
- cherry sauce or other berry sauce for serving
First you will make rice-porridge: Take a heavy-based saucepan, put water and rice in it and boil them together. Once it is boiling, cook it for an additional 2 mts while stirring it constantly. Add the milk and cook it at a low temperature, still stirring, for another 10 mts. Cover it and cook for half an hour more, stir it once in a while. Once it is done, let it cool in the fridge. It is best, if it can rest for a whole day.
Bland the cold porridge, the vanilla seeds of the two sticks, sugar and the chopped almonds together. Whip the cream until you get a light foam, and then carefully fold it into the porridge. Set the risalamande in the fridge for another 2 hours before serving.
For serving take some lovely cherry or berry sauce. In Denmark you can buy hundreds of different types of little cartons of cherry sauce from November until January, in any shop.