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Rice & Almond Pudding (Ris a L'amande)

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“Posted for the Zaar World Tour-Denmark. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet. Note: prep time includes refrigeration time.”

Ingredients Nutrition

  • 12 cup uncooked short-grain white rice
  • 3 12 cups milk
  • 1 12 cups whipping cream
  • 12 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 34 cup blanched almond, chopped
  • 1 tablespoon sliced almonds, toasted
  • Quick cherry sauce
  • 1 (16 ounce) can dark sweet cherries
  • 1 tablespoon cornstarch
  • water
  • cherry flavored liqueur, if desired


  1. In a medium saucepan, combine rice and milk. Cook over medium heat 45 minutes or until rice is tender; set aside to cool.
  2. In a medium bowl, whip cream until stiff; stir in vanilla. Stir whipped cream, sugar and chopped almonds into cooled rice mixture. Spoon into a serving dish. Refrigerate 3 to 4 hours. Sprinkle with toasted almonds.
  3. To make sauce: Heat cherries with juice. Dissolve cornstarch in a little water. Stir into cherries; gently stir over medium heat until thickened. Flavor with liquer, if desired. Serve rice pudding with hot cherry sauce.
  4. Interesting note: It was once traditional in Denmark to include 1 whole almond in the rice pudding. The person who found it would receive the prize-a marzipan pig.

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