Christmas rice pudding with mulled wine compote

mulled wine, rice pudding

This luxurious rice dish comes from Sweden and is served at the Christmas meal eaten on Christmas Eve. It's a world away from our nursery rice pudding and is even better made in advance as the flavours will develop and mature

Serves: 6. Prepare: 15 mins. Cook: 30 minutes

  • 600ml full cream milk
  • 1 vanilla pod
  • 100g short grained pudding rice
  • 150ml carton double cream, lightly whipped
  • 50g pine nuts, toasted and roughly chopped
  • 25g caster sugar
  • 2 tbsp cherry brandy (optional)
  • For the mulled wine fruit compote:
  • 150ml fruity red wine such as merlot
  • 50g caster sugar
  • 4 cardamom pods, split open
  • 1 cinnamon stick
  • 3 cloves
  • freshly ground nutmeg and black pepper
  • grated rind and juice of 1 orange
  • 450g frozen red/black fruit mix (I used Waitrose Black Forest Fruits)
  1. Put the milk in a pan and add the vanilla pod. Bring to the boil and stir in the rice. Simmer for 5 minutes, stirring frequently, then cover and simmer for a further 25 minutes until the mixture is thick and the rice is tender. Remove the vanilla pod, transfer to a bowl and leave to cool, stirring occasionally to prevent a skin forming.
  2. Fold in the whipped cream followed by the pine nuts, sugar, and cherry brandy if using then fold in the whipped cream. Cover and chill until ready to serve.
  3. To make the fruit compote, put the wine in a pan with the sugar, spices, orange rind and juice. Heat gently, stirring, until the sugar dissolves then bring to the boil and simmer for 2-3 minutes until syrupy. Add the fruit, bring to the boil and simmer again for 5 minutes then spoon into a bowl and leave to cool. Chill. Serve the rice pudding in glass dishes with a spoonful of compote on top.
  4. Cook's tip: For a really authentic feel serve with Swedish Christmas spice biscuits. Ikea and Waitrose do a good selection or you can make your own.
  • recipes
  • pictures David Merewether