Almond rice pudding with cherry compôte
A comforting, creamy rice pudding gently simmered with vanilla and finished with toasted almonds, served with a luscious cherry compote. A nostalgic dessert with a fruity twist.
Updated : 08 July, 2025
Easy
About 20 min.
Ingredients
1.5 liter
Milk
300 grams
Round rice
15 grams
Butter
3 tablespoon
Sugar
1
Vanilla pod
100 grams
Almond
For the cherry compôte
500 grams
Sour Cherry
100 grams
Sugar
1
Lemon
2 teaspoon
Starch
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Combine the milk, rice, butter, caster sugar, and vanilla pod in a large saucepan. Warm the mixture very slowly, bringing it just to the edge of boiling.
Step 2
Once near boiling, reduce the heat and continue cooking on a very low setting for about 30 minutes, stirring frequently to prevent the rice from sticking to the pan.
Step 3
While the pudding is cooking, prepare the cherry compote. Place the cherries in a separate saucepan along with the caster sugar, lemon juice, and 300ml of water. Gently heat the mixture, stirring constantly, until the sugar is fully dissolved.
Step 4
Allow it to simmer for approximately 10 minutes, until the cherries soften slightly. In a small bowl, mix the starch with a little water until smooth, then stir it into the simmering cherries. Continue stirring until the sauce thickens slightly.
Step 5
Once the rice pudding is cooked, stir in the almonds. Serve warm, topped generously with the cherry compote.