The Danish CHRISTMAS Rice Pudding

Ingredients

• 300 ml Water (for boiling the rice)
• 1 piece Vanilla Bean (split and seeds scraped)
• 180 g Short-Grain Rice (preferably Arborio or Danish pudding rice)
• 1 liter Whole Milk (full‑fat for richness)
• 1 pinch Salt (enhances flavor)
• 3 tbsp Granulated Sugar (adds sweetness)
• 100 g Raw Almonds (peeled and sliced, plus extra for caramelizing)
• 500 ml Heavy Cream (cold, for whipping to soft peaks)
• 200 g Amaran Cherries or Cherry Sauce (sweet-tart topping, can use frozen cherries)
• 30 g Butter (for caramelizing almonds)

Instructions

1. Boil Water

   Pour 300 ml of water into a saucepan and bring to a boil over high heat.

   Time: PT2M

   Temperature: 100°C

2. Add Vanilla and Rice

   Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the boiling water. Stir in 180 g short‑grain rice and continue stirring for 1–2 minutes.

   Time: PT2M

   Temperature: 100°C

3. Incorporate Milk

   Add 1 liter of whole milk to the pot, keep stirring, and bring the mixture back to a boil over high heat.

   Time: PT5M

   Temperature: 100°C

4. Simmer Rice Porridge

   Reduce the heat to low, cover the saucepan, and let the rice cook for 40 minutes, stirring every 5 minutes to avoid sticking and to release starch for a creamy texture.

   Time: PT40M

   Temperature: Low heat

5. Season the Porridge

   Remove the pot from the heat. Add a pinch of salt and 3 tbsp granulated sugar, mixing until fully dissolved.

   Time: PT2M

6. Cool and Chill

   Transfer the rice porridge to a large bowl, discard the vanilla pod, and let it cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight.

   Time: PT4H

7. Poach Almonds

   Bring a small pot of water to a boil, add the raw almonds and poach for 1 minute. Drain and plunge into cold water to stop cooking.

   Time: PT3M

   Temperature: 100°C

8. Peel and Slice Almonds

   Pinch each almond between thumb and forefinger; the skin should pop off. Slice the peeled almonds; reserve one whole almond for the traditional hidden‑almond surprise.

   Time: PT10M

9. Whip Cream

   In a clean mixing bowl, pour 500 ml cold heavy cream and whip with a mixer on medium speed until soft peaks form (ribbons appear).

   Time: PT5M

10. Combine First Portion of Cream and Almonds

    Remove the vanilla pod from the chilled rice porridge (if still present). Fold in about one‑third of the whipped cream and half of the sliced almonds gently to loosen the mixture.

    Time: PT3M

11. Fold in Remaining Cream

    Gently fold the remaining whipped cream into the rice mixture until fully incorporated, being careful not to deflate the cream.

    Time: PT3M

12. Add Toppings

    Top the finished pudding with cherry sauce and the caramelized almond pieces (see note). Serve immediately or keep chilled until serving.

    Time: PT2M

Nutrition Facts

Calories

580

Protein

12 g

Carbohydrates

55 g

Fat

35 g

Fiber

4 g