Danish Christmas Rice Pudding with Almonds
Ingredients
- 180 gSushi rice (short grain)
- 1,000 mlWhole milk
- 1 gSalt
- 1 pcVanilla bean (pod, use both seeds and pod)
- 75 gAlmonds (blanched, reserve 1 whole)
- 90 gSugar
- 300 mlHeavy whipping cream 35% fat (cold)
- 300 gFresh cherries (pitted, fresh or frozen)
- 170 mlWater (for the sauce)
- 8 gPotato starch
Method
A cold, softly set rice pudding with distinct grains beneath the spoon. Chopped almonds add a clean crunch, while whipped cream loosens the texture. Warm cherry sauce runs over the chilled pudding, bringing a bright acidity and the aroma of cooked fruit.
- 1
Put the rice, milk and salt in a heavy-based saucepan. Split the vanilla pod, scrape out the seeds and add both seeds and pod. Bring to a gentle simmer, stirring, then cover and cook over very low heat for 35–45 minutes. Stir regularly; the grains should be tender and the milk thickened, with no scorching on the base.
- 2
Remove the vanilla pod. Let the rice pudding cool completely, then refrigerate until thoroughly cold.
- 3
Chop the blanched almonds, setting the whole almond aside. Stir the chopped almonds and sugar into the cold rice pudding.
- 4
Whip the cold cream to soft peaks that just hold their shape. Fold it into the rice mixture in batches with a spatula, keeping the grains intact. Hide the whole almond in the pudding.
- 5
Heat the cherries with 150 ml water and 40 g sugar. Simmer for a few minutes, until the fruit releases its juices. Mix the potato starch with 20 ml cold water, stir it into the pan and cook briefly until the sauce thickens. Serve the risalamande cold with the sauce warm.
Frequently asked questions
How do you get this dish right?
- Keep the heat very low and stir right across the base of the pan: the milk thickens before the rice softens, which is when it is most likely to catch.
- Cool the rice pudding fully before adding the sugar and whipped cream; warmth will deflate the cream and leave the mixture heavy.
- Pour the starch slurry into the gently simmering cherries in a thin stream, and stop cooking as soon as the sauce coats a spoon.
How long does this dish keep?
Keep the pudding and sauce covered in separate containers in the refrigerator for up to 2 days. Reheat the sauce gently and serve warm.
