Another fantastic Christmas recipe I inherited from Paul’s Danish family is this Rice Pudding. It’s a world away from the warm rice pudding I grew up with. This one is served cold with a beautiful cherry sauce. There is also a wonderful game component to this festive dessert. You hide a whole almond in the pudding then each diner serves up their own portion and whomever finds the almond wins a prize and bragging rights for a year. After more than a decade of eating this pudding I can’t imagine Christmas without it.
Serves 2 Adults & 2 Kids
225g short grain rice
1 litre milk
1 tbsp white sugar
2 tsps vanilla extract
500ml double cream
For the Cherry Sauce
425g tin of cherries
60ml port zest of a lemon
4 mint leaves
1 tbsp cornflour
1tbsp white sugar
- Add the rice and water to a large saucepan and bring to the boil then add the milk and bring back to the boil, stirring regularly.
- Once the milk is boiling add the sugar and vanilla then turn down the heat and simmer for 25-35 minutes, stirring regularly. Stirring regularly stops the milk catching on the pan.
- Once the rice is cooked let it cool completely and stir in one or two whole almonds if you want to play hunt the almond later.
- Once the rice is completely cooled (if it’s warm the whipped cream will melt), whip the cream to soft peaks then fold the rice into the cream a little at a time until completely combined.
- Put the mixture into a serving bowl then transfer to the fridge for at least an hour.
- Put the cherries into a small saucepan. Tip the cornflour into a jug then add a little pork and whisk to create a slurry.
- Put the pan on a medium high heat then pour in the slurry and the rest of the port. Heat for 5 minutes and give the cherries a gentle press with a masher.
- After 5 minutes turn off the heat then add the zest of one lemon and 4 chopped mint leaves. Stir everything together then allow to cool before serving alongside the rice pudding.