Danish Christmas Rice Pudding Food

DANISH RICE PUDDING WITH ALMONDS

Steps:

• In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
• In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
• Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.

DANISH CHRISTMAS RICE PUDDING

Steps:

• Preheat oven to 325°F.
• Put milk, eggs, rice, sugar and salt into baking dish (nice glass cooking bowl or dish) and place in a hot water bath.
• At the top of custard, add a few dashes of cinnamon, nutmeg, and vanilla extract. Add vanilla bean (if using) and cinnamon stick.
• Cover and cook 2 1/2 to 3 hours, stirring occasionally. Remove vanilla bean and cinnamon stick after one hour of cooking. Pudding is done when rice is soft and custard is set (a slight jiggle).
• Remove lid for the last 10 minutes of cooking to give a light golden color.
• Put an almond in the rice pudding just before serving: According to the old Danish legend, whoever finds the almond at Christmas will have series of lucky adventures.
• Serve warm or cold with whipped cream.

DANISH RICE PUDDING

Steps:

• In a large saucepan bring the milk and rice to a boil slowly on medium heat.
• Simmer until rice is cooked through and not crunchy.
• Add vanilla and sugar.
• Let cool.
• While cooling, whip the cartons of whipping cream until stiff peaks form.
• When rice has cooled add the whipped cream.
• At this time it is customary in our house to add a piece of an almond as well.
• Garnish with tangerine sections, shredded chocolate or chocolate curls.

DANISH CHRISTMAS RICE PORRIDGE

Steps:

• Bring the milk to a boil in a heavy saucepan.
• Add rice to the boiling milk, stirring.
• Lower the heat, cover with a lid and gently cook the rice for about an hour.
• Be very careful not to scorch the milk.
• Add salt.
• Serve the hot porridge with a pat of butter and sprinkle with cinnamon& sugar.

DANISH RICE PUDDING (RISENGROD)

Steps:

• In a small heavy saucepan, bring the milk, rice and salt to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. , Spoon pudding into individual dishes. Combine sugar and cinnamon; sprinkle over the tops. Dot with butter. Serve immediately.

DANISH CHRISTMAS RICE PUDDING WITH ALMONDS AND WARM CHERRY SAUCE

Steps:

• Split half of the vanilla pod length ways, scrape out the seeds.
• Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil.
• Reduce the heat. Add the rice gradually, stirring constantly.
• Increase the heat and bring to a boil again.
• When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn't stick too much to the bottom.
• Leave to cool completely.
• Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce.
• Now make the cherry sauce. Place the cherries in a medium saucepan. Add sugar and 1 1/2 cups water. Add the vanilla pod. Simmer until the cherries are tender.
• Combine the potato starch with 2 tablespoons cold water.
• Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly.
• Stir in the lemon juice and serve warm over the rice pudding. Garnish with a fresh mint leaf, if desired.
• * I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.

DANISH RICE PUDDING W/RASPBERRY SAUCE (RIS A LA MANDE)

Steps:

• Bring milk to a boil slowly in a large pot.
• Add rice, keep simmering until rice is tender, stir every 3 min or so to prevent rice and/or milk burning at the bottom. This step takes approx 45 minute While the rice is simmering you can make the raspberry sauce and chop the almonds.
• When rice is firm remove from heat and let cool. When cool add vanilla sugar, sugar and almonds.
• Fold in whipped cream.
• Chill and serve with warm raspberry sauce.
• SAUCE:.
• In medium sauce pan place frozen raspberries and 2 tbsp of water, heat until thawed, add sugar and stir. Let simmer for approx 3-5 minute.
• Mix cornstarch with water and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
• TIP- you can also serve this dish with a strawberry sauce or a mix of raspberry and strawberry. I prefer the raspberry sauce as it adds a bit of tartness to an otherwise sweet dish. Traditionally the dish is served with a cherry sauce, our family never did though instead preferring the raspberry or strawberry sauce.