clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x


  • 250ml (1 cup) pudding rice
  • 1ℓ (4 cups) milk
  • 1.25ml (¼ tsp) salt
  • 1 vanilla bean, scraped [optional]
  • 120g (4oz) toasted, flaked almonds
  • 60ml (4 tbsp) caster sugar
  • 500ml (2 cups) double cream, softly whipped
  • 180ml (⅔ cup) raspberry jam
  • 18 raspberries, washed
  • Fresh mint leaves, for garnish


  1. Make the rice pudding first by getting the rice, salt, vanilla and milk to a slow simmer in a large pot. Be careful not to let the milk boil over or burn the rice. Don’t let a crust/skin form at the bottom either, which means you need to give it a frequent stir as a preventative measure.
  2. After about 30 minutes the rice should be cooked. Remove from the heat and let it cool down completely. The rice can be placed in the fridge overnight.
  3. Stir the sugar, cream and almonds into the rice until well mixed, then divide the pudding between 6 bowls.
  4. Top with jam, mint and more almonds if you wish.


  • Traditionally, the rice is served with a cherry sauce, so this is Greedy Gourmet’s twist on this classic Danish Christmas recipe.
  • If you calorie conscious, halve the amount of cream used and proceed with the recipe.
  • Do you have a favourite fruit? Substitute the raspberry or cherry with your favourite fruit and its jam. Have fun!
  • Category: Dessert
  • Cuisine: Danish


  • Serving Size: 1 serving
  • Calories: 594
  • Sugar: 30.7 g
  • Sodium: 109 mg
  • Fat: 32.6 g
  • Saturated Fat: 19.6 g
  • Carbohydrates: 72.3 g
  • Fiber: 4.4 g
  • Protein: 6.3 g
  • Cholesterol: 116 mg