This is one of the most popular and traditional Christmas desserts across Scandinavia.
Here's how to make it:
Ris à l’amande med kirsebærsauce - Danish Christmas rice pudding with cherry sauce
This is the traditional Christmas dinner dessert in
Denmark - and if I do say so myself, it’s rather lighter than Christmas
pudding! Include a single whole almond
in the rice pudding - the person who finds it should receive a gift, usually a
box of fancy chocolates. Most people buy the cherry sauce, but if you want to
make it, here’s how.
the rice pudding:
two vanilla pods
Most people buy the cherry sauce - there is enough to do at Christmas without having to start making a dessert sauce. However, if you do fancy making it, here's how.
the cherry sauce:
2 jars of
cherries (300-350g each)
cherry juice from the jars
potato flour or cornflour
water in a thick-bottomed saucepan and add the rice. Bring to the boil and cook
for about 2 minutes.
the heat and add the milk. Cook for about 10 minutes, stirring frequently.
Cover the pan and simmer for about 30 minutes, stirring occasionally.
cooked, take the rice pudding off the heat and let it cool completely, then
place in the fridge overnight.
day, chop the almonds into chunky pieces, apart from one, which should be kept
vanilla seeds, sugar and chopped almonds to the cold rice pudding and stir
separate bowl, lightly whip the cream and fold it into the rice pudding.
Finally, add the whole almond and stir in.
pudding back in the fridge for a few hours until you’re ready to serve it with
warm cherry sauce.
making your own cherry sauce, combine a small amount of the juice and potato
flour (or cornflour) to make a ‘roux’, and set aside.
saucepan, bring the sugar, cherries, and the rest of the juice to the boil.
‘roux’, stirring constantly. Turn the heat to low until the sauce is ready so
it doesn’t boil. Have a taste to see if more sugar is required, depending on
what type of cherries you’ve used.