Danish Rice Pudding With Fresh Cherries

Ingredients

• ½ cup blanched almond slivers
• ¾ cup Basmati rice
• 1 quart whole milk
• 6 tablespoons sherry
• ½ cup sugar
• 1 ½ cups mixed fresh cherries, pitted and sliced
• ½ cup red currant jelly
• 1 cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    359 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 7 grams protein; 52 milligrams cholesterol; 65 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat oven to 350 degrees.
2. Place the almonds on a baking sheet, and cook in oven for 10 minutes or until they are lightly browned.
3. Combine the rice and milk in a heavy-gauge saucepan over high heat. Bring to a boil, stirring constantly. Then, reduce heat to simmer and cook for about 30 minutes, stirring frequently, until rice absorbs milk.
4. Remove rice from heat, and stir in sherry, sugar and almonds. Refrigerate.
5. Meanwhile, place cherries and jelly in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes. With a slotted spoon, remove cherries to a bowl. Refrigerate.
6. Cook remaining fruit liquid over high heat until it is reduced by half. Set aside to cool.
7. Whip heavy cream until it develops firm peaks. Fold whipped cream, 1/3 at a time, into rice pudding.
8. Assemble dessert in large wine goblets, with cherries on the bottom, then a layer of rice pudding and then some slivered almonds. Pour reduced fruit liquid over everything.

1 hour