Porridge Ris Ala Mande, a recipe to wish you a Merry Christmas!

Ris Ala Mande recipe

Ris Ala Mande Porridge

I have quiet a few ‘occasions’ Porridge recipes in my repertoire, from a New Years Perry Champagne Porridge to recipes that celebrate apple day. However it’s the challenge of a Christmas Porridge recipe that I enjoy the most. Of all those tried, tested and tasted one recipe has come out as the favourite festive breakfast.

I’d like to share the recipe with you, to say thank you for reading my blog this year and to say…. Merry Christmas!

Porridge Ris Ala Mande

Ris Ala Mande is a Danish dish similar to rice pudding, made with rice, cream, almonds and cranberries or cherries. Traditionally cooked on Christmas eve, Ris Ala Mande has a fun custom attached to it where the cook hides a whole almond in the pudding and the guests have to keep eating until it’s found! The person who finds the almond is rewarded with a small gift such as marzipan or a small toy.

Being the Porridge Lady I could not resist making Ris Ala Mande as a breakfast Porridge. To make this a Porridge I am using jumbo rolled oats instead of rice but have used rice milk to keep it’s flavour. I have stuck to all the other traditional ingredients and added a lot of cream! I hope that you like the recipe and get the chance to try it for yourselves this Christmas.

  • Serves – Two
  • Cooking and preparation time -10 mins


4 tablespoons of flaked almonds (2 for toasting and two for cooking into the Porridge)

2 cups of jumbo rolled oats

1/2 cup of water

2 cups of rice milk

1 cup of pouring cream + 4 tablespoons for garnish

2 tablespoons of cranberries

1/3 teaspoon bourbon vanilla

2 tablespoons of  sweet cherry sauce


Place 2 tablespoons of flaked almonds in a dry frying pan and toast until golden,  then set aside.
Put the oats into a saucepan, add the water and stir thoroughly.
Then add the rice milk and cream and stir.
Bring the oats to the boil.
Then reduce the heat to a simmer.
Stir in the remaining (untoasted) flaked almonds, cranberries and vanilla.
Keep stirring the oats until they have become a nice thick Porridge.
Then add the whole almond.
Pour into bowls.
Sprinkle the toasted almonds over the Porridge.
Then pour the cherry juice and cream over the top.
Allow your guest to choose their bowl of Porridge (they won’t have seen which bowl the almond went into).
Eat until the whole almond is found and award your prize!

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