Ingredientes para Danish Christmas Rice Pudding With Almonds And Warm Cherry Sauce
- 4 cups whole milk
- 1/2 cup Arborio rice
- 1 vanilla pod
- 1 cup heavy cream
- 1/2 cup plus 2 tablespoons granulated sugar
- Almond Paste
- 1/4 cup slivered almonds
- 2 cups frozen sour cherries
- 1 tablespoon lemon juice
- to taste
- 1 1/2 cups water
- 2 tablespoons cold water
- 1 tablespoon potato starch
- 1 fresh mint leaf (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Danish Christmas Rice Pudding With Almonds And Warm Cherry Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Danish Christmas Rice Pudding With Almonds And Warm Cherry Sauce
- Split one vanilla pod lengthwise and scrape out the seeds.
- In a heavy-bottomed saucepan, combine 4 cups whole milk and the vanilla bean seeds and pod.
- Bring to a boil over medium-high heat.
- Reduce heat to low.
- Gradually whisk in 1/2 cup Arborio rice, stirring constantly to prevent sticking.
- Increase heat to medium and bring back to a gentle boil.
- Reduce heat to very low, cover, and simmer for approximately 1 hour, or until rice is cooked through and creamy, stirring occasionally to prevent sticking.
- Remove from heat and let cool completely.
- In a separate bowl, whip 1 cup heavy cream with 2 tablespoons granulated sugar until soft peaks form.
- Gently fold the whipped cream and 1/4 cup slivered almonds into the cooled rice pudding.
- Add more sugar or almonds to taste.
- **Now, prepare the warm cherry sauce:** Place 2 cups frozen sour cherries (or 3 cups fresh cherries, pitted) in a medium saucepan.
- Add 1/2 cup granulated sugar and 1 1/2 cups water.
- Add the used vanilla pod from the rice pudding.
- Simmer over medium heat until cherries are tender (about 15-20 minutes).
- In a small bowl, whisk together 1 tablespoon potato starch and 2 tablespoons cold water until smooth.
- Bring the cherry mixture to a boil.
- Remove the vanilla pod.
- Reduce heat to low and slowly whisk in the potato starch slurry, stirring constantly until the sauce thickens slightly (about 2 minutes).
- Stir in 1 tablespoon lemon juice.
- Serve the rice pudding warm, topped with the warm cherry sauce.
- Garnish with a fresh mint leaf (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
182g
Fat
94g
Carbs
21g
Recipe Tags (Choose a tag and find related recipes!)
Danish Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy Fruit Scandinavian Easy European Dinner Party Heirloom Historical Holiday Event Kid Friendly Puddings And Mousses Stove Top Dietary Christmas Oamc Freezer Make Ahead Pitted Fruit Cherries Taste Mood Sweet Equipment 4 Hours Or Less From Scratch
