Risalamande question

33 comments

1. You can make it without any alcohol in. I always do.

2. you know that people usually put a what in the what? really??

3. Never heard about putting those in. maybe ive just lived under a rock.

4. I have 32 years experience with risalamande and have never heard of anyone putting alcohol in it. Is this a thing?

5. I have never made risalamande with any sort of alcohol. Didn’t know this was a thing? I can imagine the cherry sauce benefiting from a dash of port or a sweet liquor though.

6. No – just skip the alcohol, not something I’ve ever even heard of. It might be served on the side, but never in the actual rice pudding.

7. Port? Amaretto? I have never heard of such lunacy! Put the booze in a glass and drink it. It’s no tiramisu!
   And merry Christmas!!!

8. Don’t put whiskey in it. I think it would ruin the taste.

9. well amaretto is just flavor liquor of almonds, there is literally no reason to use it, you can’t taste the difference tbh, if you can taste difference, then your “base” is wrong

   cook risengrød, first water – make it boil, then pour in the rice, have it boil for at least 2 1/2 minute, then pour in the milk, make it boil, then turn it down with lit on, and stour every now and then. once it’s done after 35-40 minutes, turn up the stow, and keep stirring, put in a vanilla rod without the seeds, use the seeds with sugar for later to pour in.
   let it thick, and cool it down with a lit on! very important, as you dont want it to make a “film” on it. when it’s cold, make your almonds like in the video, remove the brown by putting boiling water on the almonds, and so on, chop them up.
   make the sweet cream as in the video, mix it all, add vanilla extract powder for extra Vanilla falvor

10. That’s not a thing

11. I’ve never had it with any kind of alcohol, that is for sure not traditional. I think possibly you could have it in the cherry sauce but otherwise no. I’m sure you can change it in all kinds of ways but if you’re trying to make it somehow “authentic” then no – no alcohol.

12. When I was little we used to put a small glass of Rød Aalborg in the risalamande, but I don’t think it made a difference and I haven’t done it since. You should always however absolutely drown the bowl in cherry sauce.

13. Don’t know what all these comments are on about, for all my 29 years of Christmas we have always used Sherry/Port in our risalamande.

    It doesn’t actually make it taste boozy at all, to those wondering. It just makes the vanilla flavour stand out even more.

14. In my family we add a splash of sherry.

15. Perhaps in the sauce, but not in the porridge?

16. Are you sure you don’t mean [amarena ](https://www.nemlig.com/kirsebaersauce-5019198)?
    You normally want some kind of cherry sauce (kirsebærsauce) on your risalamande and amarena is a common choice.

    Edit: and no definitely don’t put whiskey on it. That would be horrible.

17. I have never in 35 years as a native Dane heard of alcohol in risalamande.

    Usually you drink port or another dessert wine with it.

18. You drink it when eating risalamande.

19. I’m 42 years old, and this is the first time in my life I hear about amaretto and/or port as an ingredient for Ris a la Mande. Just skip it.

20. I’ve lived in several parts of Denmark, and I have never once heard of anymore mixing alcohol into the ris a la mande.

21. It’s for the cherry sauce, not for the Risalamande. But if it works for you and you like it. It’s a thing, but “no one” (Maybe some poor misguided soul) in Denmark does.

22. Every dane may feel violated by this. I’ve never heard of anyone putting alcohol in it.

23. I don’t know if there is something I am missing but i have never used alcohol in my risalamande nor have I ever seen even a recipe that calls for it, you will be fine without it

24. We use a white sherry in our version

25. I cook my risalamande following Frøken Jensens cookbook, which is a 150 years old collection of traditional Danish recipes. This includes a splash of white portvine, sherry or other like that. It does really add something extra to the taste, but most people don’t use it, and apparently most people also didn’t know of it.

    I can definitely recommend adding a little sherry!

26. I would use essence-of-almonds over amaretto here

27. Are you sure it isnt for the cherry sauce? I would question the sanity of anyone who told me they make risalamande like that.

28. The cherry sauce might be able to carry some amaretto / cherry wine. But not the desert itself.
    Never seen it with alcohol.

29. Amaretto goes in the cherry sauce.

    You did have cherry sauce with it, right?

30. in the original recipe sherry was used 🙂 But most people make it without alcohol.

31. Huh? Why would you put alcohol in it? That doesn’t sound normal at all. Sounds like you likely found a recipe from some chefy guy. You know the type. Those people who always have to add some weird fancy ingredient because it totally adds something special and makes THEIR version superior. I mean amaretto is nice, don’t get me wrong and I’m sure the flavour would fit well. But it’s not normal nor traditional.

32. DO NOT PUT WHISKEY IN IT! My mom did it one year, and we STILL talk about how she fucked it up and ruined it

33. To all the people who don’t know a splash of alcohol is actually the traditional way to make risalamande: it totally is. Frk. Jensen’s recipe version is with alcohol. It’s just gotten out of style, as:
    1) People’s thoughts on alcohol have changed
    2) Risalamande has become as much for the children
    3) People have stopped using sherry etc. in cooking as much. Few people want to buy a bottle of sherry just for that splash once a year

    So with alcohol is the traditional way, but not the most common way today.
    It’s like having apple in æbleskiver; it’s the traditional way, but not the common way anymore