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Creamy Danish risengrød served topped with crunchy almond pieces
Rice pudding served with toasted almonds

Danish Rice Pudding with Toasted Almonds

Author: Flavelo
Recipes Cakes and Desserts
This dish is the forerunner to Risalamande (Almond Rice Pudding). Here, the interplay of textures takes center stage: soft, creamy rice meets crunchy toasted almonds in every bite. Toasting the almonds is an essential step: heat releases the nut's essential oils, giving the dish a nutty, full-bodied flavor.
🕒 Prep Time 10 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 460 kcal
🌍 Cuisine Danish

Ingredients

Equipment Needed

  • Pot
  • Skillet (for toasting almonds)
  • Knife and cutting board

Allergen Information

⚠️ Milk
⚠️ Tree Nuts

Instructions

1 ✓

Parboil the rice in the water for about 5 minutes until liquid is absorbed.

Tip: Stir to prevent sticking.
2 ✓

Add milk and simmer on low heat until creamy (approx. 40 minutes).

Tip: The starch from the rice thickens the milk, so no other thickener is needed.
3 ✓

While the rice cooks, toast the almonds in a dry skillet over medium heat. Shake constantly as they can burn suddenly!

Tip: Toasting creates new flavor compounds, making the almonds much more characterful.
4 ✓

Stir salt, butter, and sugar into the finished rice pudding. Serve sprinkled generously with the toasted almonds.

Tip: Add almonds only at the end so they don't absorb moisture and stay crunchy.

Recipe FAQ

Can I use almonds with skin?
It's better to choose blanched (skinless) almonds or sliced ones, as skins can be slightly bitter and have a distracting texture.
How long should I toast them?
Just until they become fragrant and start to brown slightly. They continue to cook in the hot pan after you remove it from the heat!

Ingredients

  • 1 cup Short-grain White Rice
  • 2 cups Water
  • 4 cups Whole Milk
  • 1 pinch Salt
  • 1 1/2 tbsp Butter
  • 1/2 cup Sliced or Roughly Chopped Almonds
  • 2 tbsp Sugar