rutabaga_love
Danish rice pudding
The Danish rice pudding was a snap to throw together, and even more so because it had to be made a day in advance. I cooked Arborio rice in water and milk, mixed it with a scant 3 tablespoons of sugar, chopped almonds, and vanilla extract, and then let it sit overnight. The next day, I folded it with 2 cups of whipped cream, and then hid a whole macadamia nut inside—a Hawaiian twist on the Danish custom (whoever gets the whole nut is the lucky one for the year). Goldstein provided a recipe for a cherry sauce to go with the pudding, but because cherry liquour is hard to find in Hilo, we opted for her other suggestion: a bit of good jam on the side, which was a blackberry one from Washington. The pudding was creamy without being too sweet, with a few subtle crunches from the chopped almonds. This was a case where using a whole vanilla bean would be better than vanilla extract, as the kind I used left a rather mediciney aftertaste, though that was effectively covered up with the jam.
Danish rice pudding
The Danish rice pudding was a snap to throw together, and even more so because it had to be made a day in advance. I cooked Arborio rice in water and milk, mixed it with a scant 3 tablespoons of sugar, chopped almonds, and vanilla extract, and then let it sit overnight. The next day, I folded it with 2 cups of whipped cream, and then hid a whole macadamia nut inside—a Hawaiian twist on the Danish custom (whoever gets the whole nut is the lucky one for the year). Goldstein provided a recipe for a cherry sauce to go with the pudding, but because cherry liquour is hard to find in Hilo, we opted for her other suggestion: a bit of good jam on the side, which was a blackberry one from Washington. The pudding was creamy without being too sweet, with a few subtle crunches from the chopped almonds. This was a case where using a whole vanilla bean would be better than vanilla extract, as the kind I used left a rather mediciney aftertaste, though that was effectively covered up with the jam.