Danish Rice Pudding with Almonds and Warm Cherry Sauce

What you need

• 130 g (2/3 cup) short-grain porridge rice
• 50 ml water
• 1 l (4 cups) whole milk
• 1 vanilla pod, split lengthwise
• 1 pinch salt
• 50 g (1/4 cup) sugar, for the rice
• 75 g (1/2 cup) blanched almonds, chopped
• 1 whole blanched almond, for the lucky find
• 500 ml (2 cups) heavy cream, cold
• 400 g (14 oz) frozen sour cherries
• 80 g (1/3 cup) sugar, for the sauce
• 100 ml water, for the sauce
• 2 tsp cornstarch

Method

Restated from the original video

1. 1

   Put the rice and water in a heavy-based saucepan, bring to a boil and cook for 1-2 min, stirring.

2. 2

   Scrape the seeds out of the vanilla pod. Add the milk, salt, seeds and the empty pod to the rice and bring to a boil, stirring.

3. 3

   Turn the heat to its lowest setting. Simmer, stirring gently every few minutes, until the rice is soft and the porridge is thick, about 45 min.

4. 4

   Remove the vanilla pod and spoon the porridge into a wide bowl. Sprinkle the 50 g sugar over the top in a thin layer so no skin forms.

5. 5

   Cool, cover and refrigerate until completely cold, at least 3 hours.

6. 6

   Whip the cream to soft peaks.

7. 7

   Fold the cream into the cold porridge with the chopped almonds and the whole almond. Chill until serving.

8. 8

   For the sauce, simmer the cherries with the 80 g sugar and the water until soft, 8-10 min.

9. 9

   Stir the cornstarch with 1 tbsp cold water, stir it into the cherries and simmer for 1 min until glossy. Serve the sauce warm or cold.

10. 10

    Spoon the pudding into bowls and top with cherry sauce. Whoever finds the whole almond wins a small prize.

Imported from madskribent.dk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.