Danish Rice Pudding With Fresh Cherries
Updated Aug. 26, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½cup blanched almond slivers
- ¾cup Basmati rice
- 1quart whole milk
- 6tablespoons sherry
- ½cup sugar
- 1½cups mixed fresh cherries, pitted and sliced
- ½cup red currant jelly
- 1cup heavy cream
Nutritional analysis per serving (8 servings)
431 calories; 20 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 8 grams protein; 71 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Place the almonds on a baking sheet, and cook in oven for 10 minutes or until they are lightly browned.
- Step 3
Combine the rice and milk in a heavy-gauge saucepan over high heat. Bring to a boil, stirring constantly. Then, reduce heat to simmer and cook for about 30 minutes, stirring frequently, until rice absorbs milk.
- Step 4
Remove rice from heat, and stir in sherry, sugar and almonds. Refrigerate.
- Step 5
Meanwhile, place cherries and jelly in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes. With a slotted spoon, remove cherries to a bowl. Refrigerate.
- Step 6
Cook remaining fruit liquid over high heat until it is reduced by half. Set aside to cool.
- Step 7
Whip heavy cream until it develops firm peaks. Fold whipped cream, â…“ at a time, into rice pudding.
- Step 8
Assemble dessert in large wine goblets, with cherries on the bottom, then a layer of rice pudding and then some slivered almonds. Pour reduced fruit liquid over everything.
Private Notes
Comments
I did not care for rice pudding until a Danish friend introduced me to her country's version. This recipe makes it amazing. The basmati rice gives it fragrance. The toasted almonds add specks of color to the pudding. The whipped cream is genius, making the pudding light and fluffy as opposed to heavy and dense. The tartness of the cherries complements the sweetness of the pudding. Presentation is elegant. This is a multi-dimensional serenade on the senses of sight, smell, taste and texture.
Danish people use a special short grain rice made for porridge (similar to sushi or risotto rice). If I were to make this recipie I would sub out the rice for a more suitable variant. I have never heard of basmati rice being used. Sincerely - A Risalamande enjoying Dane.
This is a version of Risalamande, a much beloved dessert that is eaten on Christmas Eve in Denmark. For an authentic experience, hide one whole almond in the pudding and the finder gets the "almond present"
Mix the blanched almonds into the pudding without toasting them. Omit the sherry and use t tsp, vanilla instead. Top the pudding with a sour cherry sauce.