walking lightly on earth



We don’t have rice often but now that it’s Christmas time, I like to make a dairy and processed sugar free version of the traditional Danish rice pudding “ris a la mande”, which is enjoyed in most Danish homes for Christmas.

It’s one of my favourite desserts for Christmas so I’m very happy that I’ve made this one that really tastes and has the same creaminess as the traditionally made versions with milk and whipped cream 😉 Once made, serve it with a warm cherry sauce or another berry sauce on top.

INGREDIENTS (4 portions)

200ml Coconut milk or cream (to put in the freezer)

100 g Short grained japonica or arborio rice

100 ml Water

3 cups Coconut milk (or 750ml water + 125 g coconut milk powder)

1/2 – 1 tsp Celtic sea or Himalayan rock salt

1 tsp Vanilla powder

Add your favourite natural sweetener to taste (I use coconut nectar)

A handful of almonds



Put 200ml coconut milk or cream in the freezer for a couple of hours.

Rinse the rice. Add water and the rice in a medium pot and boil it for 2-3 minutes.

Add salt and 750ml coconut milk (not the coconut milk from freezer) and bring to a boil while stirring.

Boil on low heat covering the pot with a lid for about 50 minutes or until the consistency of porridge. Take it off the heat and leave to cool.

When the rice mix is cool, mix in vanilla powder and a little of your favourite natural sweetener of choice to taste.

Pour a little boiling water over the almonds and let it sit for about 5 minutes or until the skin loosens. Use your fingers to gently squeeze out almonds from the skin. Chop the skinless almonds into slivers and mix them in the rice mix.

Now take out the 200ml coconut milk from the freezer and scoop in into a bowl. Mix the hardened coconut milk with a hand mixer for a few minutes.

Add the mixed coconut milk into the rice mix and fold until the rice pudding has beautiful creamy consistency.

Serve it with a warm cherry sauce or another berry sauce on top.


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