Rice pudding

Bring water and rice to a boil in a thick-bottomed saucepan. Cook the rice over even heat and while stirring for approx. 2 min. Scrape out the vanilla grains and put them in the saucepan. (You can set the whole vanilla stick in to give extra taste) Take the vanilla stick out when the rice pudding is done.

Add milk and bring the pudding to a boil over high heat while stirring.

Turn down to low heat, stir in the pan for approx. 1 min and put the lid on. Cook for approx. 40 min – stir occasionally. Place the pudding in the fridge until it is cold – preferably until the next day.

Danish Rice Dessert With Cream & Macadamia 

Remove one whole macadamia and chop the rest.

Stir rice pudding, sugar and chopped macadamia nuts together.

Whip the cream to a light foam and turn approx—1/3 of the whipped cream together with the rice pudding. Then, carefully fold the rest of the whipped cream in the rice pudding and the whole macadamia nut – hold if necessary. Something leftover if you prefer your rice a la macadamia little firmer inconsistency.

Taste the rice macadamia dessert and place it covered in the fridge for serving.

Strawberry or Cherry sauce

Take a saucepan, and pour in the strawberries with water. Add the sugar and let it boil. If you prefer a smooth sauce without strawberry or Cherry pieces, blend the sauce now before going to the next step.

Take the potato starch and mix it with a little bit of water. Then smooth the strawberry sauce with this; the sauce must not boil after adding potato starch. Stir the sauce well and taste it to your liking.

Serve the sauce hot or cold, as you prefer. We usually heat it in the microwave.