Experts in everyday elegance, Danish people add cherry compote to rich, creamy rice pudding. It’s a match made in heaven.
- Prep time 20 minutes
- Total time 45 minutes
Ingredients
Cherry Compote:
Method
In saucepan, bring 6 cups water, 3/4 cup of the sugar and the salt to boil. Reduce heat to medium. Add rice; cook until tender, about 25 minutes. Drain.
Meanwhile, in separate saucepan, heat 2 cups of the milk and remaining 1/4 cup sugar over medium heat, stirring often, until reduced by a quarter (about 1 1 1/2 cups), about 15 minutes. Stir rice mixture into milk mixture; cook until rice is very tender, 5 to 10 minutes.
In bowl, whisk together egg yolks and remaining 1/4 cup milk. Stir in one-third of the rice pudding; return to pan. Cook, stirring often, until thickened, about 4 minutes. Stir in vanilla. Transfer to bowl; place plastic wrap directly on surface of pudding. Place in large bowl of ice water; let stand until cool, about 20 minutes.
Cherry Compote: Meanwhile, in saucepan, stir together cornstarch and 3 tbsp water until smooth. Add cherries and sugar; bring to boil. Reduce heat to medium-low; cook until slightly thickened, 8 to 10 minutes. Stir in lemon juice. Transfer to bowl; let cool.
Divide rice pudding among serving bowls. Top with Cherry Compote and almonds (if using).
Makes 4 to 6 servings.
Nutritional facts PER EACH OF 6 SERVINGS: about
- Fibre 1 g
- Sodium 84 mg
- Sugars 29 g
- Protein 6 g
- Calories 225
- Total fat 4 g
- Potassium 234 mg
- Cholesterol 71 mg
- Saturated fat 1 g
- Total carbohydrate 43 g
%RDI
- Iron 4
- Folate 7
- Calcium 11
- Vitamin A 9
- Vitamin C 3
