All our products are sold out and we will not produce new spreads until further notice.
All our products are sold out and we will not produce new spreads until further notice.
Are you looking for a delicious vegan risalamande recipe to try this holiday season?
The Danish Christmas dessert ‘ris a la mande’ can be made in a variety of ways. Although traditionally it is made with cow’s milk, it is pretty easy to make it 100% plant-based, too!
But there are many different ideas about which plant milk is best to use instead of cow’s milk. Most people favor almond or rice milk, which gives the rice pudding a gorgeous white tint. Others love basing it on coconut milk for its creaminess and rich taste. 🙂 Although we enjoy all of these, we prefer soy milk due to its high protein content and overall healthiness. Also, we don’t recommend oat milk because it makes the pudding look yellow, which isn’t very appealing.
Are you the type of person who enjoys dessert as a main dish, and may even dislike too much whipped cream? Here is the recipe for you:
This is the recipe we enjoy making the most. (See below for some of our other favorite recipes from fellow recipe developers)
250 g pudding rice (short-grained white rice)
1000 + 500 ml soy milk (unsweetened or vanilla)
3-6 Tbsp vanilla sugar (after taste)
1/2 tsp salt
Optional: up to 250 ml soy, rice, or oat-based whipping cream
Optional: 2 tsp lemon juice to whip the cream
Cherry sauce as a topping
*Start by boiling your almonds in a pot for about 2 minutes. This will make it easier to peel the skin off. You can also soak them in boiling water for 10 minutes, then drain the water and do it again until the skin is soft.
*Put 1,000 ml of plant milk in a pot and heat it until it boils.
*Mix in the salt and vanilla sugar. Then, add your pudding rice and cook it at medium-low heat, stirring every so often so it doesn’t stick. (Check the package to see what to do. It took me about 30 minutes to cook my rice).
*While your rice is cooking and soaking up the liquid, peel and chop your almonds. Don’t forget to keep one whole almond for the almond present.
*Add the chopped almonds to the rice pudding and mix well. Don’t forget to put in the whole almond.
*Slowly pour in the rest of the plant milk while stirring the pudding. Taste it and add more vanilla sugar if you think it needs it.
*If you don’t want to use cream, you can serve it warm or cold with cherry sauce. If you want, you can also add more chopped almonds and chocolate as well.
*If you want to use cream, whip plant-based cream with lemon juice for at least 10 minutes (yes, it takes a while) until it gets creamy.
*Gently fold the cream into the cold rice pudding and keep it in the fridge until you’re ready to serve it with cherry sauce.
Do you adore the flavor of coconut? Then the following recipe is for you:
200 g pudding rice (short-grained white rice)
200 ml water
½ can (200 ml) coconut milk
1 l water
1 tsp salt
Risalamande: vanilla sugar, chopped almonds, and whipped soya cream.
See the full recipe on Maria’s blog.
If you favor the usual creamy, dreamy recipe, here is one with a nutty twist for you.
200 ml water
180 g pudding rice (short-grained white rice)
500 ml almond milk
500 ml rice milk
2 vanilla pods
60 g sugar
Pinch of salt
400 – 500 ml vegan whipping cream
4 tsp lemon juice
½ tsp lemon zest
100 g almonds
Cherry sauce for topping
Caramelized nuts for topping
See the full recipe at Alberte’s blog.
Would you rather have risalamande without almonds?
Well, technically, we cannot call it risalamande then, but who cares? 🙂 You may, of course, leave out the almonds in any of these recipes if you choose! 🙂
Not a fan of plant milk?
In theory, you could cook your rice with water instead of milk, however, we do not recommend it. If you wish to do this, please do not leave out the coconut/whipped cream or the vanilla sugar:) Otherwise, your risalamande would lack flavor and creaminess.
