Danish Christmas Rice Pudding with Berry Compote
This is the finale to the Danish Christmas meal, served on Christmas Eve. This is too good to serve only at Christmas, so make it any time from October, when the first cranberries appear.
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Cooking tools:
- Saucepan
- Heavy-based saucepan
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Wooden spoon
- Serving bowl
- Dish
- Colander
- Chef's knife
- Cutting board
- Kitchen timer
- Ladle
- Pot
Ingredients
- 500ml of red wine
- 200g of caster sugar
- 1/2 cinnamon stick
- 500g of cranberries
- 150g of pudding rice
- 900ml of full-fat milk, plus more as needed
- 35g of caster sugar
- 1 1/2 tsp vanilla extract
- 35g of flaked almonds, or nibbed almonds
- 225ml of whipped cream, or double cream, loosely whipped
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