Almond Rice Pudding and Cherry Compote

Slow-cooked rice pudding infused with vanilla and almonds, served with a sweet cherry sauce and whipped cream.

Vegetarian Dessert Christmas Almonds Cherries

Estimated Nutrition

Calories

1068.9

kcal / serving

4275.4 kcal total

Carbs

137.8g

per serving

551.3 g total

Fat

48.8g

per serving

195.2 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

for the pudding

100

Caster Sugar

for the compote

tsp

Arrowroot

Dairy

1.5

litres

Milk

whole

Butter

100

Double Cream

whipped

Fruits

500

Cherries

pitted

piece

Lemon

juice only

GrainsCereals

300

Rice

short grain or pudding rice

Liquids

piece

Kirsch

to taste

NutsSeeds

pod

Vanilla

split

100

Almonds

blanched, finely chopped

Method

Combine milk, rice, butter, sugar, and vanilla in a large saucepan.

Heat slowly until near boiling, then simmer for 30 minutes while stirring.

Simmer cherries, sugar, lemon juice, and 300ml water in a separate pan for 10 minutes.

Mix arrowroot with a little water until smooth and stir into the cherries until thickened.

Stir kirsch into the compote if desired.

Stir chopped almonds into the rice pudding.

Serve the pudding topped with whipped cream and the cherry compote.