Scandinavian Advent Calendar Day 23
We’ve nearly reached the end of our Advent journey together, dear friends, and so I’ve saved one of the most endearing Scandinavian Christmas traditions for these final days.
The quintessential Christmas dessert throughout Denmark, Sweden, and Norway is a special rice pudding called risalamande—a dish that manages to be simultaneously elegant and comforting, festive yet deeply homey. Inspired by the French riz à l’amande, the Nordic version emerged in the late nineteenth century when rice, almonds, and cinnamon became more widely available and affordable. After World War II, risalamande experienced a surge in popularity, being promoted as a “savings” dessert—something special that could be made without extravagant expense, perfect for families still recovering from wartime austerity.
The preparation begins with a classic rice pudding made from whole milk (or plant-based milk, if you prefer) and short-grain rice. Modern recipes suggest making this base the night before, since it needs to be thoroughly chilled before you proceed to the next step. History offers a more charming approach: traditionally, families would prepare plain rice pudding for dinner on the evening of December 23rd, known as Little Christmas Eve. Any leftovers would then be transformed the following evening into risalamande for the main Christmas celebration—a perfect example of medieval thrift meeting festive magic.
Once your rice pudding has chilled completely, chop blanched almonds into small pieces, but keep one almond whole—this is crucial for the evening’s game. Whip heavy cream with powdered sugar until it forms soft, billowy peaks. Now you’re ready to assemble.
Gently fold cinnamon and the chopped almonds into the chilled rice pudding, then gradually incorporate the whipped cream using slow, careful folding motions to preserve that airy texture. Make sure you mix in the whole almond as well—secretly, so no one knows where it’s hiding. Refrigerate for at least an hour to let everything settle and chill together.
Serve in festive bowls or cups and top with cherry sauce. I confess I have no idea what authentic Danish cherry sauce tastes like, so I use my beloved Italian amarena cherries in syrup by Fabbri, which provide exactly the right balance of sweetness and tartness against the rich, creamy pudding.
Here’s where the tradition becomes truly delightful: whoever discovers the whole almond in their serving wins a prize—traditionally a marzipan pig or a chocolate heart. The hunt for the almond adds an element of suspense and laughter to the meal, with everyone eating slowly and carefully, trying to be the lucky one.
But my favorite part of this entire tradition is this: risalamande is said to be the dish eaten by the nisser, the Christmas elves who watch over Scandinavian households. Families set out a bowl of rice pudding for the elves to feast upon, and if it’s eaten by morning, this demonstrates the very existence of nisser. It’s a charming bit of magic that bridges the practical and the fantastical in the way Nordic culture does so beautifully.
My personal Christmas elf is not particularly shy, so I can even watch her feasting on the risalamande—though she’s more interested in batting the bowl than actually eating it. Either way, I think we’re all ready for Christmas to arrive.
Until tomorrow, dear friends, when we’ll take an enchanted walk through a Christmas wonderland as we say goodbye to our Scandinavian Advent Calendar and welcome the joy of Christmas itself.
Ingredients
For the Rice Pudding Base:
For the Risalamande:
For Serving:
Instructions
- Rinse rice under cold water until water runs clear
- In a large saucepan, combine rice, milk, sugar, vanilla bean (or extract), and salt
- Bring to a gentle boil, then reduce heat to low
- Simmer uncovered for 40-45 minutes, stirring frequently to prevent sticking
- Rice should be tender and mixture should be thick and creamy
- Remove vanilla bean and let pudding cool to room temperature
- Transfer to a bowl, cover, and refrigerate until completely cold (at least 4 hours or overnight)
- In a large bowl, combine heavy cream, powdered sugar, and vanilla extract
- Whip until soft peaks form (do not overwhip)
- Refrigerate until ready to use
- Place chilled rice pudding in a large mixing bowl
- Gently fold in cinnamon and chopped almonds
- Add the single whole almond (the lucky prize!)
- Gradually fold in the whipped cream using slow, gentle motions to maintain the fluffy texture
- Be careful not to deflate the cream
Cover and refrigerate for at least 1 hour before serving - Spoon risalamande into individual serving bowls or festive cups
- Top generously with cherry sauce
- Serve immediately
The person who finds the whole almond wins the marzipan pig or chocolate heart!
Step 1: Make the Rice Pudding Base
Step 2: Prepare the Whipped Cream
Step 3: Assemble the Risalamande
Step 4: Serve
Notes
- The rice pudding base must be completely cold before adding whipped cream, or the cream will deflate
- Use short-grain rice for the creamiest texture—long-grain rice won’t work as well
- Fold gently when incorporating whipped cream to keep the dessert light and airy
- Can be made several hours ahead and kept refrigerated
For a lighter version, use half whipped cream and half Greek yogurt - Risalamande keeps well in the refrigerator for up to 2 days, though it’s best served fresh. The whipped cream may settle slightly over time.
Written by Alexandra Poppy
Writer, reader & curator of The Ritual of Reading
I’m Alexandra, the voice behind The Ritual of Reading. Somewhere between a stack of novels and a half-finished pot of tea, I keep finding traces of the life I want to live—slower, richer, filled with stories. The Ritual of Reading is where I gather what I love: books that linger, places with a past, and rituals that make ordinary days feel a little more meaningful. I write from Paris, where elegant bookshops and old-fashioned cafés offer endless inspiration—and I share it here, hoping it brings a spark to your own days, too.
