DANISH RICE PUDDING WITH DRIED CHERRY SAUCE

Danish Rice Pudding with Dried Cherry Sauce image

Yield makes 6 servings

Number Of Ingredients 12

1/2 cup rice (white medium-grain or basmati)
3 cups milk
1/3 cup sugar
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted
2 ounces medium-dry sherry
1 1/2 cups heavy cream
Dried Cherry Sauce
Dried Cherry Sauce
4 ounces dried cherries (3/4 cup)
1 cup pinot noir or other red wine
2 tablespoons sugar or red currant jelly

Steps:

Cook the rice, milk, and sugar in a heavy-bottomed 2-quart saucepan over medium heat until the rice is tender and the milk is absorbed, 30-40 minutes. Remove from the heat and stir in the almond extract, almonds, and sherry. Using a rubber spatula, scrape the pudding into a bowl and chill for at least 1 hour. Whip the cream in an electric mixer on high speed (or by hand) until soft peaks form and then get a little firmer, and fold into the chilled pudding. Serve immediately or refrigerate until ready to serve. Top with warm or cold cherry sauce.
Dried Cherry Sauce
Place the cherries in a small saucepan with the wine, 1/2 cup water, and the sugar or jelly. Bring to a boil, reduce heat, and simmer until the cherries are tender and the juice is syrupy (approximately 10 minutes).