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Almond Rice Pudding (Ris a l’amande)

Total Time

Prep: 15 min. + Cook: 35 min. + chilling


12 servings

This rich and creamy rice pudding is traditionally served at Christmas Eve dinner in Scandinavia. The cherries give it a holiday look.


  • 8 cups milk
  • 1-1/2 cups uncooked medium grain rice
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup chopped almonds, toasted
  • 1-1/2 teaspoons almond extract
  • 1-1/2 cups heavy whipping cream, whipped
  • 1 can (21 ounces) cherry or raspberry pie filling
  • Toasted slivered almonds


  1. In a large heavy saucepan, combine the milk, rice, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. Remove from the heat; transfer to a large bowl. Cover and refrigerate until chilled.
  2. Just before serving, stir in chopped almonds and extract. Fold in whipped cream. Garnish with pie filling and slivered almonds.

Nutrition Facts

1/2 cup: 379 calories, 14g fat (7g saturated fat), 43mg cholesterol, 291mg sodium, 55g carbohydrate (32g sugars, 1g fiber), 9g protein.

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