Ris Á L'amande

This is Danish Christmas dessert that is eaten in every home on Christmas Eve. The dessert was invented at the Hotel D'Angleterre, an upscale hotel in Copenhagen in the late 19th century. Rice was then still an expensive item and to get the rice to go further, whipped cream was added to rice porridge. Late one evening at Hotel D'Angleterre, a chef had to make a dessert for an unannounced company and he came up with adding almonds to the rice porridge and whipped cream to make it more extravagant. In this way, the Danish Christmas dessert with the French sounding name had seen the light of day. Back then people thought it was fun to give dishes French names ... haha. The dessert is always served with a warm and very strong cherry sauce. We add 1 whole almond to the dessert and "hide" it. Whoever gets the almond gets an almond-gift. Often a little pink pig made out of marzipan

This is Danish Christmas dessert that is eaten in every home on Christmas Eve. The dessert was invented at the Hotel D'Angleterre, an upscale hotel in Copenhagen in the late 19th century. Rice was then still an expensive item and to get the rice to go further, whipped cream was added to rice porridge. Late one evening at Hotel D'Angleterre, a chef had to make a dessert for an unannounced company and he came up with adding almonds to the rice porridge and whipped cream to make it more extravagant. In this way, the Danish Christmas dessert with the French sounding name had seen the light of day. Back then people thought it was fun to give dishes French names ... haha. The dessert is always served with a warm and very strong cherry sauce. We add 1 whole almond to the dessert and "hide" it. Whoever gets the almond gets an almond-gift. Often a little pink pig made out of marzipan