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Danish Risalamande - Christmas Cold Rice Pudding with Warm Cherry Sauce

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Ingredients
  

For the rice pudding

  • 1 cup pudding rice
  • 4 cups milk
  • 1 ¼ cups water
  • 1 heaped tbsp white sugar
  • 2 cups double cream
  • 1 tbsp flaked almonds

For the sauce

  • 1 ½ cups fresh or frozen cherries
  • 3 tbsp sugar
  • ½ cup water
  • 5 drops of good quality vanilla essence
  • 1 tbsp cornflour mixed with ¼ cup of water

Instructions
 

  • To make the rice pudding, place the pudding rice, water, milk and sugar in a large, heavy-based saucepan and bring to the boil. Once it is bubbling nicely, turn the heat down and simmer for 30-35 minutes, stirring constantly. As the pudding becomes thicker you will need to pay it almost constant attention to make sure it doesn’t catch on the bottom; I find a wooden spatula better for this purpose than a spoon as it ensures you don’t miss any stray grains of rice lurking on the bottom. Once the rice is tender, taste to check it is sweet enough for your liking, adding a little more sugar if necessary. Set aside to cool (overnight is fine).
  • Whip the cream into soft peaks, and stir one third through the rice pudding to loosen it. Fold through the remaining cream and pile the pudding into a large serving bowl. Poke the almond in and make sure it’s well-hidden then sprinkle with flaked almonds.
  • To make the warm cherry sauce, place the water, sugar and cherries in a saucepan and simmer for about 15 minutes. Meanwhile mix the cornflour with the ¼ cup of cold water to make a smooth paste and pour into the pan. Stir constantly until the fruit thickens into a glossy, silky sauce and serve warm alongside the rice pudding.