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Danish rice pudding


Serves/Makes:6 or more servings

  • 4 cups (950 ml) milk
  • 3 tbsp (45 ml) sugar
  • 1 cup (225 ml) long grain rice
  • 1/3 cup (80 ml) sherry
  • 2 tsp (10 ml) vanilla extract
  • 1 cup (225 ml) ground almonds
  • 1 cup (225 ml) whipping cream
  • 1 jar sour pitted cherries.
  • In a large pot heat milk up to almost boiling, (I microwave it to save time) and add sugar and rice.
  • Set temperature on burner to med-low or low.
  • Stir almost constantly to prevent burning or sticking.
  • When rice is cooked remove from heat and chill.
  • When rice is chilled add sherry, vanilla extract and ground almonds and stir well.
  • Whip the whipping cream and fold in.
  • Serve with sour pitted cherries.
This is served after a traditional Danish Christmas dinner. I have been making this now for 30+ years and I can never make enough. My mother made this for as long as I can remember. The clash of textures and flavours makes this a yearly favourite. I hope you enjoy it as much as my family and friends do.

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