Danish Christmas Rice Pudding & Cherry Popping Boba
Ingredients (2 serving):
- 150 ml water
- 150 g round rice
- 700 ml milk
- Vanilla sugar
- 1/4 tsp salt
- Sugar to taste
- 75 g blanched almonds
- 250 ml heavy cream
- 60 g Cherry Popping Boba
- cherry sauce (optional)
Directions:
In a saucepan with a thick bottom, bring water to a boil. Then add rice and cook for 2 minutes, stirring constantly.
Pour in the milk, add vanilla, and bring to a boil, stirring frequently. Cover the saucepan and cook for 25 minutes, stirring to prevent the rice from burning. Remove the pot from the heat, add salt, stir, cover, and let it sit for 10 minutes. Then add sugar, stir again, and leave to cool completely, preferably overnight.
Coarsely chop almonds, leaving one whole.
Whip the cream until stiff peaks form.
In a bowl, combine chilled rice, 1/3 of the whipped cream, and stir. Then add remaining whipped cream and almonds, mix, and refrigerate.
Serve chilled rice pudding in individual bowls or glasses, with boba. Add cold cherry sauce for more rich taste and sweetness, if desired.
