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Danish Rice Pudding with Dried Cherry Sauce

This is a fluffy eggless rice pudding scented with sherry and almonds. My mom usually serves it with fresh raspberries, which is the perfect choice when they’re in season. But I like it all year round, so I like to make a sauce with dried cherries, which have a similar sweet-tart quality. It is lovely served in elegant stemmed glasses with the sauce spooned over the top. My mom still makes this pudding every year for my birthday. Thanks, Mom!

Cooks' Note

This recipe lends itself to countless variations. You might try a citrus version with a drop or two of orange or lemon oil and a teaspoon of grated zest. It would also be delicious with fresh grated ginger, a splash of rum, and some chopped tropical fruit.

Recipe information

  • Yield

    makes 6 servings

Ingredients

1/2 cup rice (white medium-grain or basmati)
3 cups milk
1/3 cup sugar
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted
2 ounces medium-dry sherry
1 1/2 cups heavy cream
Dried Cherry Sauce

Dried Cherry Sauce

4 ounces dried cherries (3/4 cup)
1 cup pinot noir or other red wine
2 tablespoons sugar or red currant jelly

Preparation

  1. Step 1

    Cook the rice, milk, and sugar in a heavy-bottomed 2-quart saucepan over medium heat until the rice is tender and the milk is absorbed, 30–40 minutes. Remove from the heat and stir in the almond extract, almonds, and sherry. Using a rubber spatula, scrape the pudding into a bowl and chill for at least 1 hour. Whip the cream in an electric mixer on high speed (or by hand) until soft peaks form and then get a little firmer, and fold into the chilled pudding. Serve immediately or refrigerate until ready to serve. Top with warm or cold cherry sauce.

  2. Dried Cherry Sauce

    Step 2

    Place the cherries in a small saucepan with the wine, 1/2 cup water, and the sugar or jelly. Bring to a boil, reduce heat, and simmer until the cherries are tender and the juice is syrupy (approximately 10 minutes).

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
TagsRice PuddingPuddingDessertDanishScandinavianEuropeanRiceRice & GrainsDried CherryDried FruitFruitSnackGluten FreeMake AheadElectric MixerCookbooks
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