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Cookin with Jenni

Rice pudding Austria edition

a creamy rice pudding with a sour cherry compote topping.

Ingredients

rice pudding austria edition

  • 150 g short-grain rice (Arborio)
  • 700 ml whole milk
  • 200 ml heavy cream
  • 60 g sugar
  • 1 tsp vanilla extract (or ½ vanilla pod)
  • salt (Pinch)

sour cherry compote

  • 300 g pitted sour cherries (fresh or frozen)
  • 120 ml water
  • 60-80 g sugar (adjust to tartness)
  • 1 tsp lemon juice
  • 1-2 tsp cornstarch (for a thicker sauce)
  • 2 tsp water (with cornstarch)

Directions

  1. 1

    Don't wash the rice we want the starch for extra creaminess.

  2. 2

    Add milk, cream, sugar, vanilla & salt to a pot, bring to a gentle simmer.

  3. 3

    Add rice, cook on very low heat, stirring often.

  4. 4

    Simmer 25-35 min until thick and creamy (add splashes of milk if needed).

  5. 5

    Remove from heat rest 5 min (it thickens more as it cools).

  6. 6

    Add cherries, water & sugar to a saucepan simmer 6-8 min.

  7. 7

    Add lemon juice & taste for sweetness.

  8. 8

    If too thin: whisk cornstarch, water, stir into cherries simmer 1 min.

  9. 9

    Spoon warm rice pudding into bowls.

  10. 10

    Add a generous layer of sour cherry kompot on top.

Notes

Enjoy 🍒🍒