It's beginning to look a lot like Jul

Most Danes are crazy about jul (Christmas), and they have very special traditions, including special Christmas sweets. While many of these Christmas goodies are unsuitable for celiacs, I have tried gluten free version of many, and they still turn out fantastically.

The following dish holds a special place in many-a-Dane's heart, and it is naturally gluten free! It is served as a dessert at nearly every Christmas party as well as on Christmas eve and serves as after dinner entertainment. In each batch of this almondy dessert, is a single whole almond. The person that finds the whole almond in his or her serving is the winner. The prize varies, although I have won a chocolate pig before (think a solid chocolate bunny that you would find during Easter but in the shape of a pig), which someone told me is pretty common.

The dish: Ris ala mande (rice pudding with almonds and cherry sauce). I will put the original recipe first, followed by a dairy free adaptation using coconut milk. This recipe is best prepared the day before.



Ris ala mande (the original)

1 1/4 C water
1 C rice
2 t vanilla
2/3 C blanched almonds (unsalted), you can either buy almond slivers or chop the almonds yourself, but it is important to have 1 whole almond if you would like to play the traditional Danish Christmas game
4 C milk (1 quart)
4 T sugar
1 C heavy whipping cream

1 can cherry pie filling

• Cook the water and rice together in a heavy saucepan at high heat until it begins to boil, stirring frequently. 
• Bring the heat down to medium. 
• Add milk and vanilla and continue to stir for 10 minutes (do not take your eyes off the pot! Milk has a tendency to boil over). 
• Reduce heat to low. Cover the pot and allow to cook for 30 minutes, stirring only occasionally now. 
• Remove from heat and allow to cool. 
• Once the rice is nearly room temperature, put it in the refrigerator and allow it to cool for at least 2 hours. 
• Once the rice is chilled all the way through, you can begin to chop or sliver the almonds (unless you already bought them slivered), but remember to leave one whole almond for the game. Fold the almonds into the rice. 
• In a separate bowl, whip the cream until firm, but not stiff, peaks form.  Now fold the cream into the rice. 
• Place the rice back into the refrigerator for an additional 2 hours. 
• Before serving, heat cherry sauce until warm. Place cherry sauce in a separate serving bowl so it can be spooned over individual servings of rice pudding. 

The dairy free version:

The recipe and directions stay the same but the milk and cream will be replaced by coconut milk and coconut cream. Use the following instructions to make your coconut cream:

You will want to buy about 5 cans of full-fat coconut milk. I find that fat content varies, so you never quite know the milk to cream ratio.

• Place the cans in the refrigerator overnight. 
• Start by opening only 3 cans, you may get enough cream and milk in these without having to open the 5th.  
• Open the cans carefully. 
• Use a spoon to scoop off the hardened, thick, waxy layer of coconut cream at the top of the cans and reserve 1 C of it in a mixing bowl for later. 
• The remaining liquid in the cans can be used as the milk substitute (measure out 4 cups). 

Have coconut cream left over? Turn it into whipped cream with a little sugar and vanilla to serve with another dessert or freeze it for later.