Ingredients
Units
Scale
- 250ml (1 cup) pudding rice
- 1ℓ (4 cups) milk
- 1.25ml (1/4 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 (2/3 cup) raspberry jam
- 18 raspberries, washed
- Fresh mint leaves, for garnish
Instructions
- 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.
- 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.
- Stir the sugar, cream and almonds into the rice until well mixed, then divide the pudding between 6 bowls.
- Top with jam, mint and more almonds if you wish.
Notes
- 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!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Danish
Nutrition
- 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