The first time I had Danish Rice Pudding was when I went to Saeby, Denmark to meet my future in-laws.
Ingredients: 4 cups of whole milk, 1 cup white short grained rice(basmati rice), 1 teaspoon vanilla, 3 tablespoon sugar, 8 oz heavy cream, handful of almonds.
Take a medium pan and heat one cup of water until it starts to boil, add the 1 cup of rice and cook for 2 to 3 minutes, then add the 4 cups of milk, put a cover on the pan and turn down to low heat for approximately 50 minutes. Check on the rice cooking and stir every ten minutes or so.
Next, take the heavy cream…add the sugar and vanilla and mix until you have whipped cream and refrigerate.
When the rice has cooked put in the refrigerator to cool….it needs to be ice cold. Once chilled, fold the whipped cream into the chilled rice. Take the almonds and clean the skin off of them and chop coursely and add to the rice pudding.
Brandied Cherry Sauce:
I can cherry pie filling and 2 tablespoons brandy…mix well and put on top of your rice pudding……ENJOY