Rice pudding with white chocolate, almonds and cherries
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 616, total fat 18 G., saturated fats 9 G., proteins 11 G., carbohydrates 98 G., fiber 1 G., cholesterol 92 mg, sodium 216 mg, sugar 69 G.
Calories 616, total fat 18 G., saturated fats 9 G., proteins 11 G., carbohydrates 98 G., fiber 1 G., cholesterol 92 mg, sodium 216 mg, sugar 69 G.
White chocolate gives this velvety rice pudding an even more delicate, creamy flavor and a pleasant chocolate sweetness, while the warm, alcoholic cherry sauce and almond flakes add a festive touch. Serve in bowls or large glasses.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Rice pudding
- 4.5 cups whole milk
- 2/3 cup long-grain white rice
- 2/3 cup sugar
- 1 tbsp vanilla extract
- Coarse salt
- 2 large egg yolks
- 3 tablespoons heavy cream
- 110 g of chopped good quality white chocolate
- 1 tbsp. l. grated orange zest
- 1/4 teaspoon cinnamon
- Warm cherry sauce
- Whipped cream, for serving
- 1/4 cup thinly sliced toasted almonds, for serving
Warm cherry sauce
- 1 cup cherry jam
- 1/4 teaspoon cinnamon
- 3 tbsp. l. kirsch (cherry brandy)
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Cooking the dish according to the recipe:
- In a large, heavy-bottomed saucepan, combine the milk, rice, sugar, vanilla, and a pinch of salt. Cook over medium-low heat until the liquid thickens and the rice is very tender, stirring occasionally, about 1 hour.
- Reduce heat to low. In a small bowl, whisk the egg yolks with the cream. Gradually whisk in 1/2 cup of the rice mixture into the egg mixture. Return the mixture to the pan and cook for 2 minutes, stirring constantly; do not let it boil vigorously.
- Remove from heat. Add the white chocolate and stir until melted. Add the orange zest and cinnamon. Transfer the pudding to a large bowl, cover, and refrigerate until completely chilled. Serve in large glasses with warm cherry sauce, garnished with whipped cream and sprinkled with toasted almonds.
- Warm cherry sauce:
Combine the cherry jam and cinnamon in a medium saucepan and bring to a simmer over low heat. Remove from heat, add the kirsch, and carefully light it with a long match or simply warm it through.
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