Three Degrees Vegan of Risalamande: The Classic, the Healthy and the Exotic

vegan risalamande

A Danish national dish. Almost every household serves this for dessert on Christmas Eve. It’s also a dish that divides people. Some find it irreplaceable - others just force it down that one time a year. It’s creamy, with rice and somewhere in the bowl, there’s a whole almond.

As a kid I was anxious when it got served, because as tradition dictates, the person who gets the whole almond gets a present. And I just really wanted that present (of course I always got it, because my parents put it in my bowl, but I didn’t know that.)

Aaaand as it happens we have the perfect ‘mandelgave’ for you. I present to you The Climate Gift! A selection of snacks based on insects - a future food that’s sustainable, delicious and nutritious. It’s a great conversation starter (I mean, it’s insect and environment), and it’s much better than a dry marzipan pig (the usual prize for finding the almond).

So order your 'mandelgave' (or Christmas gift), the Climate Gift here!

And give it a go at one of these recipes. I’ve tried to provide you with three plant-based alternatives, if you’re trying to cut down on dairy for the sake of the planet. 

classic vegan risalamande

The Classic One

6 servings

You can actually get really close to the dairy-based dessert by following this recipe. Plant-based creams are, however, often quite sweet, so just take that into consideration when you add sugar.

Porridge
100 g of short-grained rice
1,5 dl water
5,5 dl almond milk
Salt

Risalamande
450 g rice porridge, completely cooled
180 g plant-based whippable cream
Seeds from half a vanilla pod (or a tsp of vanilla essence)
Sugar
75 g chopped almonds (blanched and peeled)
1 whole peeled almond
Cherry sauce (vegan)

Instructions

  1. Make a rice porridge by combining rice and water.
  2. Let it boil for a few minutes and add the coconut milk.
  3. Let it simmer for 40 minutes or so, until you have a thick porridge. Stir it often, so it doesn’t burn.
  4. Add a bit of salt. Let it cool completely in the fridge.
  5. Mix the rice porridge with the almonds and vanilla. Add the amount of sugar you prefer. Whip the cream in another bowl and fold it into the rice mixture.
  6. Add more sweetener, if you fancy. Add the whole almond and stir, so no one knows where it’s hiding.
  7. Heat the cherry sauce and serve the risalamande.


healthy sustainable risalamande

The Healthy One

6 servings

This version has less cream and a base of brown rice - and it actually adds some depth to the taste. It’s also a great everyday dessert if you don’t fancy it on Christmas Eve. The plum sauce is a healthy and spicy addition that still brings out that Christmas feel.

Porridge
200 g brown short-grained rice
7 dl water
7 dl rice milk
Salt

Risalamande
650 g rice porridge, completely cooled
130 g plant-based whippable cream
Sugar or your preferred sweetener
Seeds from half a vanilla pod (or a tsp of vanilla essence)
75 g chopped almonds (blanched and peeled)
1 whole peeled almond

Healthy Plum sauce
300 g plums (approximately 4 pieces),
½ dl water
Seeds from half a vanilla pod (or a tsp of vanilla essence)
Your preferred sweetener (around 4-5 tbsp sugar)
1 tsp maizena
Lemon juice
Nutmeg

Instructions

  1. Make a rice porridge by combining rice, water and milk and let it simmer for 1,5 hours. Stir it often, so it doesn’t burn. Add a bit of salt. Let it cool completely in the fridge.
  2. Mix the rice porridge with the almonds and vanilla. Add the amount of sweetener you prefer.
  3. Whip the cream in another bowl and fold it into the rice mixture. Add more sweetener, if you fancy. Add the whole almond and stir, so no one knows where it’s hiding.
  4. Dice the plums and put them in a pan with water, sweetener and vanilla.
  5. Let it simmer under a lid, until the plums are tender and dissolved.
  6. Season with lemon juice and nutmeg, and add a tsp of maizena. Let it thicken.
  7. Serve hot with the risalamande.

sustainable vegan risalamande

The Exotic One

6 servings

This is a mixture of classic Asian desserts and that good ol’ Danish classic. Revolving around coconut, this dessert is sweet and creamy and combined with the tart passion fruit, you get a whole new experience. A great alternative if you’re not a fan of the rice and cherry version.

Porridge
100 g of short-grained rice
1,5 dl water
5,5 dl of the liquid part of the canned full fat coconut milk
Salt

Risalamande
450 g rice porridge, completely cooled
300 g of the solid part of the canned full fat coconut milk
Seeds from half a vanilla pod (or a tsp of vanilla essence)
Sugar
50 g grated coconut or coconut flour
Perhaps a bigger piece of coconut
6 passion fruits

Instructions
  1. You need around 2-3 cans of coconut milk to make this dessert. Most canned cconut milks have both solid and liquid content - you need to divide these two. Put the solid cream part in a bowl and keep it at room temperature, while you prepare the porridge.
  2. Make a rice porridge by combining rice and water.
  3. Let it boil for a few minutes and add the coconut milk.
  4. Let it simmer for 40 minutes or so, until you have a thick porridge. Stir it often, so it doesn’t burn.
  5. Add a bit of salt. Let it cool completely in the fridge.
  6. Mix the porridge with the grated coconut and vanilla. Add the amount of sugar you prefer.
  7. Whip the coconut cream in another bowl and fold it into the rice and coconut mixture. Add more sugar, if you fancy.
  8. Add the whole piece of coconut and use it as the whole almond, if you have a ‘mandelgave’.
  9. Cut the passion fruits in halves and serve the dessert. Let your guests empty the content of the passion fruits over their desserts themselves.
  10. This dessert should be served right after it’s made. If it’s made the night before, you should let it reach room temperature way before you serve it (otherwise it gets very stiff).

Now, remember to order your ‘mandelgave’. Risalamande is no fun without it. Get your Climate Gift here.

Or check out our two scrumptious Christmas appetizer recipes here.

We really want to see your versions of our recipes, so please don’t hesitate to share your own tips and advice on Instagram. Use the hashtag #heyplanet, and we’ll be able to see your food and regram your beautiful dishes and treats.

And if you want more free, healthy and sustainable recipes, then become a member of our Planetarian Club! It's 100% free. 

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