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Recipe for family meals :

Ris l'Amande

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"Ris l'Amande is a tradional Danish dessert, served mostly at Christmas. When served with the traditional Danish Christmas dinner, one whole almond is placed in the pudding. The diner who finds the almond will get an extra gift. This usually helps on the number of second helpings, especially since in my family it is common not to reveal who has the almond until all has been eaten!"


1 cup (65 grams) of rice (short grain "perl rice" is best)
2 cups (1/2 liter) of milk
1 teaspoon vanilla extract
one small cup (50 grams) chopped almonds
2 - 3 tablespoon sugar
1 - 2 tablespoon madeira or sherry (optional)
2 small cups (0.4 liter) whipping cream

  • Smear the bottom of a pot with butter, then heat the milk to almost boiling.
  • Add the rice gradually while stirring. Turn the heat down, cover with a lid and let the rice simmer for about 50 minutes.
  • Let this porridge cool, then add almonds, sugar, vanilla and wine.
  • Whip the cream and add it gently.
  • Serve with warm or cool cherry sauce. I have successfully used 'Cherry Pie Filling' right out of the can, and heated in the microwave.

Americans tend to like their desert sweeter than Danes, so you may want add extra sugar.

Martin James