Risalamande (Danish Christmas Rice Pudding)

Method

1. Put the rice and water in a heavy-based 18 cm saucepan and bring to a boil on medium-high heat, stirring, then let it bubble for 2 min, until most of the water is absorbed. Starting with water helps stop the milk catching on the bottom.

   Add in this stepShort-grain (pudding) rice 55 gWater 70 ml

   medium-high heat

2. Split the vanilla pod lengthways and scrape out the seeds. Add the milk, seeds and pod to the pan and bring to a boil on medium heat, stirring constantly. Cover, turn down to low heat and cook for 35 min, stirring and scraping the bottom every 5 minutes, until the rice is very soft and the porridge thick and creamy. If it catches, don't scrape the burnt layer into the porridge.

   Add in this stepWhole milk 350 mlVanilla pod ½

   medium heat→low heat

3. Stir in part of the sugar and the salt, remove the vanilla pod and transfer the porridge to a bowl. Press baking paper onto the surface to stop a skin forming, let it cool, then refrigerate for at least 4 h, or overnight, until completely cold.

   Add in this stepSugar 12 gSalt 1 pinch

4. Set one whole almond aside and chop the rest coarsely, into pieces a little bigger than a grain of rice. If your almonds have skins, cover them with boiling water for 1 minute, then slip the skins off.

   Add in this stepBlanched almonds 25 g

5. Stir the cold porridge with a spoon to loosen it and mix in the chopped almonds. Whip the cold cream to soft peaks and fold it gently into the rice in two additions so it stays light. Hide the whole almond in the bowl and keep it in the fridge until serving.

   Add in this stepDouble (heavy) cream, cold 120 ml

6. Just before serving, heat the cherries and their juice with the remaining sugar in a small pan on medium heat. Mix the starch with 1 tbsp cold water, stir it in and simmer for 1 min, stirring, until the sauce turns glossy and slightly thick. Serve the cold rice pudding with the warm cherry sauce poured over.

   Add in this stepPitted cherries in juice (with juice) 150 gPotato starch 1 tspSugar 8 g

   medium heat