Danish Christmas Rice Pudding with Hot Cherry Sauce
This is the traditional Christmas Eve dessert in Denmark. One blanched whole almond is hidden in the pudding just before severing. All the guests at the table serve themselves with a small or large serving of the pudding depending on how much they want to win the “Almond present”. Whoever gets the hidden almond wins a special gift. It is a contest that everyone wants to win. The person who has the almond will try to hide the almond, making everyone keep eating even after they are full. So, be sure and make plenty of Christmas pudding. Have a nice Christmas.
Christmas Pudding with Hot Cherry Sauce
6 dessert servings
1¾ pints whole milk
3 oz. short-grained rice
½ tsp. salt
1 tsp. pure vanilla extract
2 oz. blanched, coarsely chopped almonds
1½ cups heavy cream, whipped
1 whole almond (optional)
1 lb. canned stoned cherries in their syrup
1½ tsp. cornstarch
To make the pudding, bring milk to a boil in a heavy-bottomed pot. Add rice gradually, stirring constantly. Cook mixture over low heat for 50 minutes. Be careful not to let the rice burn. Remove pot from heat and stir in salt.
When rice-mixture is cold, stir in vanilla extract and chopped almonds. Fold in whipped cream. Refrigerate before serving.
To make the cherry sauce, place cherries and their syrup in a saucepan and bring to boil. Dissolve cornstarch in a little water. Pour into the boiling hot liquid, stirring constantly. Serve the hot cherry sauce immediately with the cold rice pudding.