Creamy Kirsch Dessert

This is basically a creamy ground rice pudding flavoured with Kirsch with raspberries on the top which you serve cold. It is very pretty-looking if you put it into individual glass dishes.


  • 1 ½ oz ground rice (40 g)
  • 1 pint milk (570 ml)
  • grated rind of a lemon
  • 1 ½ oz granulated sugar (40 g)
  • 1 full sherry glass of Kirsch (or white rum)
  • 1/4 pint double cream (150 ml)
  • rose flower water to taste (optional)
  • raspberries for the top (fresh or frozen)


Blend the ground rice with a little of the milk. Add the lemon rind and sugar to the rest of the milk and bring to the boil. Add the blended rice, simmer gently, stirring often, for 10–15 minutes. Stir in the Kirsch (and rose water). Taste for flavour and add more kirsch if you like a strong alcoholic flavour! Let cool. Whip up the cream until thick and then fold into the rice mixture. If the rice seems too thick stir in a little milk first. Spoon into individual dishes. Arrange the raspberries on top, if they are fresh sprinkle caster sugar over them. Serve very cold.