Rice Pudding Mousse
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Adam Price
TV chef & cookbook author
The best Christmas rice pudding mousse? At least if you ask Adam Price. In his family, the rice pudding mousse recipe is so personal that all kitchen help is rejected - so you can make it exactly as you prefer.
Get guided step by step to the perfect rice pudding mousse – creamy, airy and full of flavor. Adam Price shares his best tips for the classic Christmas favorite, including a little twist that makes the almond flavor really stand out.
Servings
: 6
servings
Ingredients
3
dl
water
180
g
rice pudding rice
1
l
whole milk
Seeds of 1 vanilla pod + optionally extra vanilla sugar
5
tbsp
powdered sugar - or to taste
200
g
blanched, chopped almonds (+1 whole!)
0.5
l
heavy cream
Optionally a little Amaretto
Avoid screen shutting off
Instructions
Step 1/10
Bring the water to a boil in a heavy-bottomed pot. Sprinkle the rice into the boiling water, and let it boil for a couple of minutes while stirring.
Step 2/10
Add milk, the scraped vanilla seeds and vanilla pod. Bring it to a boil while stirring.
Step 3/10
Cook the pudding on low heat under a lid for approximately 35-40 minutes, stirring occasionally. (Sometimes it can take a bit longer to finish cooking the pudding… so be patient. Remove the lid towards the end if the pudding seems too liquid.)
Step 4/10
Remember to add a pinch of salt to the pudding; it also gives a nice flavor to the rice pudding mousse.
Step 5/10
Cool the pudding and remove the vanilla pod.
Step 6/10
Whisk the cream to stiff peaks with powdered sugar to taste, and fold it into the pudding.
Step 7/10
Fold the chopped almonds into the rice pudding mousse.
Step 8/10
You can optionally add a splash of Amaretto – it really helps bring out the almond flavor.
Step 9/10
Chill the dessert, preferably for a day.
Step 10/10
Serve with cherry sauce, optionally mixed with some Maraschino cherries and a bit of their syrup. It really lifts the flavor!
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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