Red Pudding Danish Food

RED PUDDING (DANISH)

Steps:

• Put rhubarb in a large saucepan; cover with water.
• Bring to a boil and boil until rhubarb is tender (no cooking time given - maybe 15-20 minutes).
• Add sugar and food coloring; reduce heat and stir in tapioca, stirring occasionally and cooking slowly until thick.
• May be served hot or cold with milk or 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 RED BERRY PUDDING WITH CREAM

Steps:

• Clean the fruit well; chop rhubarb, if using, into 1-inch pieces. Place into a nonreactive saucepan and cover with 3 cups water. Simmer over medium low heat until the fruit falls apart. Remove from heat and strain juice through cheesecloth or a fine-meshed sieve; dispose of the pulp and seeds.
• Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved corn starch liquid to thicken. Stir the mixture constantly until it begins to gel to the consistency of a heavy syrup. Remove from heat, pour into individual serving bowls, cover with plastic wrap, and refrigerate for at least two hours
• Serve chilled with either plain or whipped cream.