How to Make Danish Rice Pudding with Cherry Sauce

Danish Rice Pudding is one of those classic Scandinavian comfort desserts that feels perfect on a cold day. Creamy, lightly spiced, and gently sweet, it’s a traditional dish often enjoyed during the winter months — especially at Christmas — but in all truth it is delicious any time of year. 

This version is made with simple ingredients like whole milk, rice, vanilla, cinnamon, and cardamom, then served with a warm cherry sauce and crunchy candied almonds for contrast. It’s an easy, cozy recipe that fills the kitchen with the most wonderful aroma and creates a dessert that’s both comforting and elegant. If you love old‑fashioned puddings or want to try a traditional Danish treat, this rice pudding is a beautiful place to start.

  

I adapted the recipe from a cookery book I have entitled Snow Flakes and Schnapps by Jane Lawson.  Its a book I have had for quite a few years now and is filled with Winter types of food, comfort foods . . . food that is perfect to enjoy with the winter weather we have recently been experiencing.  

There are three elements to this recipe . . .  the making of the pudding, which is rich and creamy and flavored with vanilla, cinnamon, lemon and cardamom  . . . 

The making of a sweet thick cherry sauce and then finally, the making of crisp and sweet candied flaked almonds.

None of the elements of this recipe are on their own very difficult at all.  In fact you could make the cherry sauce and the candied almonds well ahead of time if you wanted to and then just make the rice pudding itself on the day you want to serve it.

Altogether this is one really delicious dessert. Rich, creamy rice pudding, topped with a lush sweet, yet tart cherry sauce and those candied almonds. Well, they are incredibly moreish on their own. Topping that pudding, well  . . .  this is a dessert that will convert everyone into being a rice pudding lover.

Traditionally it would be serve at Christmas, but I say why not serve it anytime you are wanting to make a special dessert for your family. They are worth it and so are you!

 

INGREDIENTS NEEDED

TO MAKE

DANISH RICE PUDDING

There is nothing too out of the ordinary or complicated about this pudding.

For the Pudding:

• 1 vanilla bean, split and scraped
• 625ml whole milk (2 1/2 cups)
• 625ml double cream (2 1/2 cups whipping cream)
• 1 cinnamon stick broken in half
• 1/8 tsp ground cardamom
• 1 strip of lemon peel, white pith removed
• 220g short grain white rice (1 cup)
• 95g white sugar (1/2 cup)
• 40g blanched almonds, very finely chopped (1/4 cup)

For the Cherry Sauce:

• 300g frozen cherries, thawed (1 1/2 cups)
• 65g caster sugar (1/3 cup)
• 1 tsp cornflour (cornstarch)
• 2 tsp water

For the candied almonds:

• 50g flaked almonds (1/2 cup)
• 95g caster sugar (1/2 cup)

 

 

I use Arborio rice to make this pudding. It's high starch content is what gives this pudding its creamy and velvety texture.

Whole milk is crucial to the outcome, creating a rich and creamy base. The higher fat content of whole milk contributes significantly to the dessert’s luxurious texture. While you can technically use 2% milk, the final result will be less creamy and rich. Do not substitute low fat or non-dairy milks. They simply don't work in the same way.

Make sure the almonds used are blanched and without skins. 

Frozen cherries are best but you can also use a good quality jarred cherry. Just make sure that you drain them really well first.

Do not use brown sugar or any sugar substitutes. This works best with granulated sugar for the pudding and caster sugar for the sauce and nuts.  Caster sugar is a type of fine granulated sugar. You can blitz regular granulated sugar in a food processor to break it down and use.

HOW TO MAKE DANISH RICE PUDDING

With three elements it may seem a bit complicated, but if you look at each separately you will see that everything is very simple to do.

1. To make the almonds, have ready a lightly buttered baking sheet. Toast the almonds carefully in a skillet, over medium heat, stirring constantly. Tip out into a bowl. Add the sugar and let it sit, undisturbed until it begins to melt. Swirl every now and again until it is completely liquid and turns a golden caramel colour. Don't be tempted to rush this process as you will end up with burnt sugar. Medium heat is sufficient. Remove from the heat. Tip in the almonds, stirring to coat. Pour onto the prepared baking sheet and tear them apart with two forks while they are still hot, breaking them up into little clumps. Allow to cool completely. Remember hot sugar is HOT. Don't touch. 
2. To make the cherry sauce, put the cherries and their juices into a saucepan over medium heat along with the sugar.  Cook to stir and dissolve the sugar.  Mix the cornflour (cornstarch) with 2 tsp cold water until smooth.  Stir into the cherries.  Bring to the boil, stirring, then reduce to a simmer and cook for about 5 minutes until thickened. 
3. For the pudding, measure the vanilla bean and its caviar, the broken cinnamon stick, ground cardamom and lemon peel into a medium saucepan.  Add both the milk and the cream.  Stir and heat just to the boil over medium high heat.  Stir in the rice, bring back to the boil, then reduce to a slow simmer and cook over very low heat, stirring often, for about 20 to 25 minutes.  Stir in the sugar and cook for a further 15 minutes, until the rice is tender and creamy.  Remove from the heat and stir in the finely chopped almonds.  Remove and discard the vanilla bean, cinnamon stick and lemon zest. (You can wash off the vanilla bean, dry then stick in your sugar canister where it will infuse your sugar with vanilla.)
4. To serve spoon the warm rice pudding into bowls. Top each with a spoonful of the cherry sauce and some of the candied almonds.  Enjoy!

NOTE - Refrigerate any leftovers promptly in a covered container.

  

HINTS AND TIPS FOR SUCCESS

Here are my hints and tips to ensure success with this recipe.

• Read through the recipe thoroughly before beginning to help familiarize yourself with any ingredients, equipment, or techniques needed to make it.
• Assemble all of your ingredients before you begin. This can help to prevent you from leaving out anything integral to the recipe.
• Measure everything accurately as per the recipe ingredients list.
• Use high quality fresh ingredients.
• Don't be in a hurry.  Gentle simmering is the key to the success of this recipe.
• Toast your almonds for extra flavor. To do this spread them out onto a baking sheet and pop into a 350*F/180*C/gas mark 4 oven for 5 - 7 minutes until lightly golden and fragrant.

 

FREQUENTLY ASKED QUESTIONS

CAN I MAKE THIS PUDDING DAIRY FREE OR VEGAN?

This would present quite a challenge as both whole milk and heavy cream are important parts of this lush dessert. The end result would not be a traditional Risalamande. 

CAN I USE PRE-COOKED RICE?

NO. The beautiful texture of this pudding comes from cooking the short grained rice slowly in milk, enabling the rice to release it's starch and add to the creaminess of this dessert, naturally.

MY PUDDING IS TOO THICK. HOW CAN I FIX THIS?

If you find that your pudding is too thick after cooking and chilling, you can thin it out by gently stirring in a little extra cold milk or heavy cream, using a tablespoon at a time until you reach your desired consistency.

CAN I MAKE THE CHERRY SAUCE LESS SWEET?

You can reduce the amount of sugar used in the cherry sauce if you wish to make a sauce which is less sweet. Start with half of the amount suggested, taste and then add more gradually until you reach the sweetness you desire.

 

A FEW OTHER

RICE PUDDING RECPES TO ENJOY

Rice pudding is one of my favorite desserts. I will never turn down a bowl of rice pudding. Here are a few other recipes that I also enjoy!

STICKY TOFFEE RICE PUDDING - There is no sugar in the rice pudding itself. It relies on the sweetness from chopped dates to flavour it, and some vanilla. Rich and creamy and topped with a sticky toffee sauce and candied pecans. There is much to love about this rice pudding. 

FLAPJACK TOPPED RICE PUDDING - This recipe takes everything we love about the classic creamy dessert and crowns it with a buttery, golden oat topping that tastes just like a homemade flapjack. The result is a warm, nostalgic pudding with a little extra texture, sweetness, and cozy charm.

  

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Yield: 6 generouslyAuthor: Marie Rayner

Danish Rice Pudding

This is rich and delicious.  Do make the cherry sauce and candied almonds.  The three together are a beautiful trinity of taste!

ingredients:

For the Pudding:

• 1 vanilla bean, split and scraped
• 625ml whole milk (2 1/2 cups)
• 625ml double cream (2 1/2 cups whipping cream)
• 1 cinnamon stick broken in half
• 1/8 tsp ground cardamom
• 1 strip of lemon peel, white pith removed
• 220g short grain white rice (1 cup)
• 95g white sugar (1/2 cup)
• 40g blanched almonds, very finely chopped (1/4 cup)

For the Cherry Sauce:

• 300g frozen cherries, thawed (1 1/2 cups)
• 65g caster sugar (1/3 cup)
• 1 tsp cornflour (cornstarch)
• 2 tsp water

For the candied almonds:

• 50g flaked almonds (1/2 cup)
• 95g caster sugar (1/2 cup)

instructions:

1. To make the almonds, have ready a lightly buttered baking sheet. Toast the almonds carefully in a skillet, over medium heat, stirring constantly. Tip out into a bowl. Add the sugar and let it sit, undisturbed until it begins to melt. Swirl every now and again until it is completely liquid and turns a golden caramel colour. Don't be tempted to rush this process as you will end up with burnt sugar. Medium heat is sufficient. Remove from the heat. Tip in the almonds, stirring to coat. Pour onto the prepared baking sheet and tear them apart with two forks while they are still hot, breaking them up into little clumps. Allow to cool completely. Remember hot sugar is HOT. Don't touch. 
2. To make the cherry sauce, put the cherries and their juices into a saucepan over medium heat along with the sugar.  Cook to stir and dissolve the sugar.  Mix the cornflour with 2 tsp cold water until smooth.  Stir into the cherries.  Bring to the boil, stirring, then reduce to a simmer and cook for about 5 minutes until thickened. 
3. For the pudding, measure the vanilla bean and its caviar, the broken cinnamon stick, ground cardamom and lemon peel into a medium saucepan.  Add both the milk and the cream.  Stir and heat just to the boil over medium high heat.  Stir in the rice, bring back to the boil, then reduce to a slow simmer and cook over very low heat, stirring often, for about 20 to 25 minutes.  Stir in the sugar and cook for a further 15 minutes, until the rice is tender and creamy.  Remove from the heat and stir in the finely chopped almonds.  Remove and discard the vanilla bean, cinnamon stick and lemon zest. (You can wash off the vanilla bean, dry then stick in your sugar canister where it will infuse your sugar with vanilla.)
4. To serve spoon the warm rice pudding into bowls. Top each with a spoonful of the cherry sauce and some of the candied almonds.  Enjoy!

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