Danish Rice Pudding With Fresh Cherries

Name: Danish Rice Pudding With Fresh Cherries
Total time: 1 h
Yield: 8 servings
Ingredients: 1/2 cup blanched almond slivers; 3/4 cup Basmati rice; 1 quart whole milk; 6 tablespoons sherry; 1/2 cup sugar; 1 1/2 cups mixed fresh cherries, pitted and sliced; 1/2 cup red currant jelly; 1 cup heavy cream

By Bryan Miller and Pierre Franey

Total Time: 1 hour
Rating: 4(20)
Notes: Read community notes

Featured in: Great Cooks: Susan Spicer; Bold Flavor for Sultry Days

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Ingredients

Yield:8 servings

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

Ingredient Substitution Guide

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, ⅓ 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.

Ratings

4 out of 5

20 user ratings

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Private Notes

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Cooking Notes

TV6 years ago

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.

Ims6 months ago

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"

Fran2 years ago

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.

ansolutely delicious3 years ago

Mixed in some lemon zest and vanilla extract at the end for extra flavor. Lemon really elevates it. One tip would be to make sure you cool the rice completely before folding in the whipped cream. Warm rice will deflate the cream and cause the final product to lose some fluffiness. 10/10 would make again.

TV6 years ago

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