Danish Rice Pudding
Danish Rice Pudding
- 1 vanilla bean, split and scraped
- 625ml whole milk (2 1/2 cups)
- 625ml double cream (2 1/2 cups whipping cream)
- 1 cinnamon stick broken in half
- 1/8 tsp ground cardamom
- 1 strip of lemon peel, white pith removed
- 220g short grain white rice (1 cup)
- 95g white sugar (1/2 cup)
- 40g blanched almonds, very finely chopped (1/4 cup)
- 300g frozen cherries, thawed (1 1/2 cups)
- 65g caster sugar (1/3 cup)
- 1 tsp cornflour (cornstarch)
- 2 tsp water
- 50g flaked almonds (1/2 cup)
- 95g caster sugar (1/2 cup)
- To make the almonds, have ready a lightly buttered baking sheet. Toast the almonds carefully in a skillet, over medium heat, stirring constantly. Tip out into a bowl. Add the sugar and let it sit, undisturbed until it begins to melt. Swirl every now and again until it is completely liquid and turns a golden caramel colour. Don’t be tempted to rush this process as you will end up with burnt sugar. Medium heat is sufficient. Remove from the heat. Tip in the almonds, stirring to coat. Pour onto the prepared baking sheet and tear them apart with two forks while they are still hot, breaking them up into little clumps. Allow to cool completely. Remember hot sugar is HOT. Don’t touch.
- To make the cherry sauce, put the cherries and their juices into a saucepan over medium heat along with the sugar. Cook to stir and dissolve the sugar. Mix the cornflour with 2 tsp cold water until smooth. Stir into the cherries. Bring to the boil, stirring, then reduce to a simmer and cook for about 5 minutes until thickened.
- For the pudding, measure the vanilla bean and its caviar, the broken cinnamon stick, ground cardamom and lemon peel into a medium saucepan. Add both the milk and the cream. Stir and heat just to the boil over medium high heat. Stir in the rice, bring back to the boil, then reduce to a slow simmer and cook over very low heat, stirring often, for about 20 to 25 minutes. Stir in the sugar and cook for a further 15 minutes, until the rice is tender and creamy. Remove from the heat and stir in the finely chopped almonds. Remove and discard the vanilla bean, cinnamon stick and lemon zest. (You can wash off the vanilla bean, dry then stick in your sugar canister where it will infuse your sugar with vanilla.)
- To serve spoon the warm rice pudding into bowls. Top each with a spoonful of the cherry sauce and some of the candied almonds. Enjoy!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/01/danish-rice-pudding.html
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