Rice Pudding With Almonds And Cherry Sauce

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This rich and comforting pudding is served at the floating restaurant fregatten sct. Georg iii in tivoli gardens, copenhagen, denmark. the cooking time is the refrigeration time.

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Steps

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Combine milk , 5 tablespoons sugar and rice in heavy medium saucepan.

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Scrape in seeds from vanilla bean.

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Add bean and bring to boil.

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Reduce heat to medium and simmer until rice is tender and mixture is thick , stirring frequently , about 35 minutes.

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Discard vanilla bean.

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Mix in almonds.

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Pour rice pudding into 13x9x2-inch metal baking pan.

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Cool completely.

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Using electric mixer , beat cream and 2 tablespoons sugar in medium bowl until medium peaks form.

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Fold cream into rice pudding mixture in pan.

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Cover and refrigerate until cold , about 4 hours.

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Cook cherries , lemon and remaining 3 / 4 cup sugar in heavy medium saucepan over medium heat until cherries are tender , stirring occasionally , about 5 minutes.

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Add cornstarch mixture and bring to boil , stirring constantly.

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Discard lemon.

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Spoon pudding into bowls.

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Spoon hot cherry sauce over.

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Ingredients

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whole milk, skim milk, sugar, short-grain rice, vanilla bean, sliced almonds, whipping cream, frozen cherries, lemon, cornstarch, water