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Recipe for family meals :

Ris a 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.

Martin also does his own recipe Newsletter, which is where this recipe actually came from, so if you would like to subscribe to it then click here

"Ris a 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 (65g) of rice (short grain perl rice is best)
2 cups (1/2 litre) of milk
1 teaspoon vanilla extract
1 small cup (50 grams) chopped almonds
2 - 3 tablespoons sugar
1 - 2 tablespoons madeira or sherry (optional)
2 small cups (0.4 litre) 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.


If you like your dessert sweeter you may want add extra sugar.

Serves 4

Martin James