How to Make Danish Christmas Rice Pudding

Milton Abel, former head pastry chef at the French Laundry, Amass, and Noma, knows a thing or two about desserts. Here he serves up a traditional Danish Christmas rice pudding, which he spikes with cream cheese, cinnamon, and lemon while a brass band plays us into the holiday season.

Check out the recipe here: https://munchies.vice.com/en_us/article/43qd7g/almond-rice-pudding-risamalande-recipe

Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES

Check out http://munchies.tv for more!

Follow Munchies here:
Facebook: http://facebook.com/munchies
Twitter: http://twitter.com/munchies
Tumblr: http://munchies.tumblr.com
Instagram: http://instagram.com/munchies
Pinterest: https://www.pinterest.com/munchies
Foursquare: https://foursquare.com/munchies
More videos from the VICE network: https://www.fb.com/vicevideo

My name is mill navel I’m from Kansas City Missouri a pastry chef but I live here in Copenhagen Denmark now today we’re gonna make Danish Christmas classic reason one rice pudding with almonds and cherry sauce we thought mine is one of those things where it’s a traditional dish you look forward to it

So much every year I mean oh man it’s a signature piece of the holiday so if I screw it up I’ve basically ruined Christmas what you’re gonna need is 1,500 grams with the milk we’re gonna spice that milk up with cardamom cinnamon stick and vanilla probably the most important ingredient

We’re using a rice here just a regular short grain rice six five grams worth of sugar four grams worth of salt inside last one here is cream cheese all the flavors inside of the cream cheese and the creaminess adds so much to such a simple recipe you could use mascarpone

Cheese as well the zest of half a lemon the zest of half an orange second most important besides the vanilla is almonds I diced them up but you can use whatever on that you want in the end here we have the cherry sauce which is going to

Finish up our dish so we’ll start here with our 1500 grams of milk just going to pour it in the pot let’s crack in our cardamom pods here we’re cracking the cardamom seeds in here so that the they kind of open up a little bit in the milk

And infuse a little bit more flavor cinnamon sticks in this is a Tahitian vanilla bean ice Plitt it scraping out all the pulp I’m gonna drop everything into the milk you can also use vanilla extract or vanilla paced if you don’t have a vanilla-bean we’re gonna go on the stove basically

What I want to do is cook the resume on cook the rice pudding in a similar way you would risotto we’re gonna get our milk hot we’re gonna slowly add it to our cooking rice we want our rice to cook and our milk to reduce at an even

Rate and this should take about 35 minutes in total you don’t have to stir this all the time but you have to stir it all the time so we’re almost there right now you can start to see the activity move and start to see it bubbling so not raging boiling actively summary There’s some differences here for an American to a Danish Christmas we dance around the tree you all join hands and we just just run around the tree and hold hands and there are actual candles lit candles on the Christmas tree and just be aware any of you Americans who move here

All of the old Danes will try to get you wasted on the schnapps basically they say scope which is Cheers but they will continue to say scull over and over and over again until you are falling down it’s gonna look a little bit thin right now but once it cools

Down and thickens up the rice pudding will be at the proper consistency we’re gonna add our cream cheese just mix it right now our sugar and our salt and stir it around just to melt your cream cheese this is another variation here at the end is adding the orange zest and

The lemon zest we’re going to pour this into our container I’m gonna lay some plastic wrap in direct contact so it doesn’t form a skin it’s really great if you can leave the rice pudding in the fridge overnight but just until it’s cool next part here is the cherry sauce

I make my cherry sauce like a cherry jam I mixed 300 grams for the cherries 85 grams of sugar and one and a half grams of pectin all together and I let this sit overnight and what that did was get all the juice to come out of the

Cherries so it’s a little bit easier to cook them by cooking the cherries in a large pot you have a lot of surface area and we’re gonna blast it on high heat super high heat it cooks very quickly the sugars don’t caramelize so the cherry flavor stays

Fresh and the color of the cherry jam will be really bright red the bubbles are starting to burst a bit more slowly and so we’re almost ready cherry sauce ready yeah rice pudding base here nice and thick but we’re gonna lighten it with whipped cream this is about 150 grams of whipped

Cream for this recipe I whip it just under where I want the whipped cream to be finished it’ll be more stiff once we’re done folding it all in that’s our finished rice pudding transformed by the whipped cream almonds last well the image here we have a reason I’m on with

My new traditions we’ll call it I think I’m ready for a verdict as ready as I’ll ever be so I want to bring back my friends from OPG brass og gangsta triple og brass back with me to tell me how the American did make him resell them Like that yeah yeah yeah and ops graph to click the link below and the out and the recipe will be right underneath it so well oh you tell us on that it’s trying to time it with them Merry Christmas Happy Holidays until next time