Danish Rice Pudding with Sofie Hagen | Ottolenghi Christmas with Friends

almonds

🥗Healthier: sunflower seeds

💰Cheaper: chopped peanuts

Sunflower seeds provide a nut-free option and are generally more affordable.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: heavy cream

Coconut cream offers a dairy-free alternative with a similar texture.

Start by adding pudding rice to a pot.

Add vanilla, sugar, salt, and milk to the pot.

Add a couple of strips of lemon zest.

Bring the mixture to a boil over high heat, watching carefully to prevent burning.

Once boiling, reduce the heat to medium-low and let it simmer.

In a separate pan, toast flaked almonds in the oven for about 10-15 minutes.

Prepare a dry caramel in a pan by heating it and adding sugar gradually until it melts.

Once the sugar is melted, add butter and salt to the caramel and stir until combined.

Flatten the caramel mixture out on a baking sheet and let it cool.

Once the rice pudding has thickened and is creamy, turn off the heat and decant it into a flat dish to cool.

Cover the rice pudding to prevent a skin from forming on top.

In another pan, add frozen cherries, 2 tablespoons of lemon juice, lemon zest, and sugar.

Stir the cherry mixture and bring it to a simmer.

Add 2 tablespoons of cornstarch to the cherry mixture and stir to avoid lumps.

Pour the cornstarch mixture into the cherries while stirring to combine.

Remove the cherry mixture from heat once combined.

Fold unsweetened double cream into the cooled rice pudding to loosen it.

Add amaretto to the rice pudding, mixing gently.

Fold in the almond brittle pieces into the rice pudding mixture.

Serve the rice pudding in glasses, hiding an almond in one of them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens