Rice Pudding With Cherry Sauce

A rich, creamy rice pudding with sweet, sharp cherry sauce

Rice Pudding With Cherry Sauce
Serves 8
A rich, creamy rice pudding with sweet, sharp cherry sauce
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Cook Time
40 min
Cook Time
40 min
For the pudding
  1. 300g short-grain pudding rice
  2. 150g blanched almonds
  3. 1.6 litres of whole milk
  4. 500ml double cream
  5. 30g caster sugar
  6. 4g salt
  7. 2 vanilla pods
For the cherry sauce
  1. 700g canned cherries
  2. 1 vanilla pod, split
  3. 50g caster sugar
  4. 45g corn flour
Instructions
  1. Partially slit one of the vanilla pods longitudinally and set aside. Pour 300ml water into a large heavy-bottomed saucepan and bring it to a boil. Cook the rice in boiling water for a couple of minutes while stirring constantly and pour in the milk.
  2. Drop the split vanilla pod in and bring the mixture back to a boil. Place a lid on top and cook for 25 minutes whilst stirring occasionally. Turn off the heat and season the pudding with a dash of salt. Let it rest, covered, for 10 minutes to cool slightly and stir in the sugar until it dissolves.
  3. Continue to cool the pudding to room temperature and discard the vanilla pod. Transfer the rice pudding into a large serving bowl and set aside.
  4. Chop the almonds coarsely and split the remaining vanilla pod completely. Scratch out its seeds and stir it into the rice pudding until uniformly blended. Beat the cream in a separate bowl until it forms soft, moist peaks and fold 1/3 of it into the pudding to loosen it out.
  5. Fold in the remaining whipped cream as well until fully incorporated and sprinkle the chopped almonds over it. Stir to distribute the nuts evenly and adjust the sweetness if necessary.
  6. For the sauce, bring 500ml of water to a boil in a clean saucepan and drop in the cherries. Add the sugar and toss the split vanilla pod into it and continue to boil for a minute. Reduce it to a simmer and cook likewise for 15 minutes. Dissolve the corn flour in 45ml cold water in a cup and pour it into the cherry sauce while stirring without fail to prevent lumps. Cook the sauce until it thickens slightly and stir in more sugar if you like it extra sweet.
  7. Drizzle the hot cherry sauce over the chilled rice pudding and serve right away.
Notes
  1. Level: Medium
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