Home Cookin': Mom's Danish pudding, Risengrød, is Ehlers' Christmas star

Christmas in Denmark sounds like something out of a storybook, to hear Winnipeg Jets forward Nikolaj Ehlers tell it.

"We dance around the tree with some Danish Christmas music on Christmas Eve, we have a huge dinner, and all the presents on the 24th," the Aalborg, Denmark native said. "But we don't put music on, we sing it."
Ehlers' Christmases growing up were a week-long celebration with up to 20 family members. They'd eat festive meals, go ice skating, exchange presents, and play games.
The star of the season was always Risengrød, a warm rice pudding with a sprinkling of cinnamon sugar and a dollop of butter, prepared by Ehlers' mom Tina. Risengrød is typically served in Denmark before the large meal of roast pork, duck, and brown, caramelized potatoes on Christmas Eve.
"Most kids love it, but in our family it doesn't have to be Christmas to have Risengrød," she said via email.
Tina and Nikolaj's sister Caroline didn't wait for the holidays for Risengrød this year. They made and sent pictures of their first batch to Nikolaj a couple of weeks ago.

Risengrød is also used to make a dessert for Christmas Day called Risalamande, which adds whipped cream, vanilla sugar, and chopped, blanched almonds to the pudding, and is served with a warm cherry sauce.
One whole almond is added to the dessert, and whoever gets that wins a prize.
"This is a lot of fun every year, because everyone will pretend to have it in their mouth," Tina said.
Ever since Nikolaj left home five years ago when he was 17 to pursue his hockey career, Christmas has been a much lower-key affair. His dad Heinz came to Winnipeg for a few days last year, and three years ago his parents and sister met him in Chicago.
Last year he also joined in the festivities through video chat.

"I get to spend it with them," he said. "But it's a little different because I'm used to pretty much the whole family with cousins and everyone.
"I miss it 100 percent because those were fun times."

Danish Risengrød and Risalamande

Serves 4 to 6
Ingredients:
1 cup short grain white rice (sushi rice)
1/2 cup water
4 1/2 cups milk
1 tsp salt
2 tablespoons butter
For Cinnamon Sugar:
4 tablespoons sugar
1 tablespoon ground cinnamon
Directions:
Put water, rice, and salt in a large saucepan, bring to a boil, and let boil for 2 minutes. Pour the milk into the pan and bring to a boil while stirring. Lower heat, cover and let boil for 35 minutes, stirring regularly, until rice is tender.
Serve warm with cinnamon sugar and butter.

Risalamande

Ingredients:
2 cups heavy cream
1/4 cup vanilla sugar (or 1/4 cup sugar plus seeds from one vanilla pod)
3 tablespoons sugar
4 ounces chopped, blanched almonds plus one whole blanched almond
(To blanch, boil almonds in water for one minute, drain, rinse in cold water, and remove peels)
1 1//2 cups canned cherries plus 1/2 cup of syrup from can (or 1 1/2 cups frozen or fresh cherries plus 1/2 cup water)
1 tablespoon lemon juice
1 tablespoon cornstarch dissolved in 1/4 cup water
Directions:
Let Risengrød chill for several hours or overnight.
Beat heavy cream until it starts to thicken. Add 1/4 cup vanilla sugar, and continue to beat until it forms stiff peaks.
Stir together chilled Risengrød, almonds, and whipped cream until no big lumps remain.
In a small saucepan, bring cherries, water or syrup, 3 tablespoons sugar, and lemon juice to a simmer. If using fresh or frozen cherries, simmer for an additional three minutes. Add cornstarch and water mixture, and stir until thickened.
Serve warm cherry sauce with Risalamande.