Danish Christmas Rice Pudding with Almonds and Warm Cherry Sauce
Delight in the festive flavors of Danish Christmas Rice Pudding with Almonds and Warm Cherry Sauce, a traditional holiday dessert that perfectly marries creamy sweetness with vibrant fruitiness. This Scandinavian classic features velvety rice pudding, delicately infused with vanilla and folded with whipped cream and crunchy chopped almonds, adding texture to every bite. Don’t forget the hidden whole almond—finding it is said to bring good luck! Served with a luscious, warm cherry sauce that complements the pudding’s richness, this dish is a show-stopping finale to any holiday meal. Whether you're embracing Nordic traditions or exploring new holiday treats, this make-ahead dessert is irresistibly comforting and ideal for sharing with loved ones.
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Recipe Information
Ingredients
- 200 grams Short-grain rice
- 1 liter Whole milk
- 1 whole Vanilla bean
- 100 grams Granulated sugar
- 100 grams Blanched almonds
- 1 piece Whole almond
- 250 milliliters Heavy cream
- 500 milliliters Cherry sauce (store-bought or homemade)
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
Instructions
Rinse the short-grain rice under cold water and drain thoroughly.
In a large saucepan, bring the milk to a gentle simmer over medium heat. Stir occasionally to prevent scorching.
Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the bean pod to the milk.
Add the rinsed rice to the simmering milk and stir well. Lower the heat to medium-low.
Cook the rice mixture for approximately 30-35 minutes, stirring frequently, until it thickens and the rice is tender. Be careful to avoid burning the bottom.
Remove the saucepan from heat. Take out the vanilla pod and stir in the granulated sugar until dissolved. Let the mixture cool completely.
Meanwhile, chop the blanched almonds, leaving some pieces chunky for texture.
Fold the chopped almonds and the one whole almond into the cooled rice mixture.
In a separate bowl, whisk the heavy cream until soft peaks form.
Gently fold the whipped cream into the rice pudding until fully combined. Chill the pudding in the refrigerator for at least two hours.
For the cherry sauce, if using store-bought, gently warm it in a small saucepan over low heat.
If making homemade cherry sauce: In a small saucepan, bring the cherries and their juice (or substitute water if necessary) to a simmer. Dissolve cornstarch in cold water and stir into the simmering cherries to thicken the sauce, cooking for 2-3 minutes.
Serve the chilled rice pudding topped with warm cherry sauce. Be sure to remind your guests that a hidden almond inside may bring them good luck if they find it!
Nutrition Facts
Calories |
3477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 424.8 g | 154% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 304.0 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1612 mg | 124% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2873 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
