Creamy Rice Pudding With Easy Cherry Compote Creamy Rice Pudding With Easy Cherry Compote

Photography: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Geary House

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


Cherry Compote:


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


  • Iron 4
  • Folate 7
  • Calcium 11
  • Vitamin A 9
  • Vitamin C 3
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Baking & Desserts

Creamy Rice Pudding With Easy Cherry Compote