150 g crushed whole grain biscuits

75 g butter


1 dl water

90 g short grain rice 

5 dl whole milk

1 tbsp. sugar

1 vanilla pod

1 pinch of salt

(Tip! If you have leftover rice pudding from the day before use approx. 450-500 g instead)


2 vanilla pods

4 tbsp. caster sugar

2.5 dl double cream

100 g blanched almonds 

400 g Arla® Natural Cream Cheese

6 sheets of gelatin

Zest of 1 lemon

1 tsp. lemon juice 


100 g cherry sauce

100 g fresh berries (raspberries, strawberries, blackberries)




Bring water and rice to a boil, in a pot. Cook the rice at medium heat, while stirring for approx. 2 min. Add milk and bring the pudding to a boil at high heat continuously stirring. Reduce the heat to low and simmer while stirring for 1 minute. Split the vanilla pod lengthwise and scrape out the seeds. Mix the vanilla seeds with 1 tbsp. caster sugar to separate the seeds. Add the vanilla seeds and the scraped vanilla pod to the rice pudding. Put the lid on the pot and let the rice pudding simmer for 40 minutes stirring occasionally. Place the rice pudding covered in the refrigerator and allow it to cool completely – preferably overnight. Remove the vanilla pod once the rice pudding has cooled.


Break the biscuits and mix into fine crumbs. Melt butter and mix well with the biscuit crumbs. Line the base of a spring form cake tin (24 cm in diameter) with parchment paper. Press the biscuit mix into the bottom of the tin until the biscuit crumbs form an even base. Let the base cool and set in the refrigerator for 10 minutes. 


Split two vanilla pods lengthwise and scrape out the seeds. Mix the vanilla seeds with 2 tbsp. caster sugar to separate the seeds. Mix rice pudding, vanilla seeds and the rest of the sugar. Whip double cream until peaks form and carefully mix about 1/3 of the whipped cream with the rice pudding. Fold the rest of the whipped cream in and a bit more sugar if needed. Finely chop the split almonds, mix in the rice pudding and place covered in the refrigerator. 

To make the filling, soak the gelatin in cold water for approx. 10 minutes. Remove the gelatin from the water and melt the softened sheets over a water bath or in the microwave. In a bowl stir Arla® Cream Cheese with a bit of the rice pudding until softened. Mix the softened Arla Cream Cheese with the rest of the rice pudding. When the melted gelatin is lukewarm, mix with 1 tsp. lemon juice and a dash of the rice pudding to cool it completely. Mix in the gelatin with the rest of the rice pudding and season with lemon zest. Pour the rice pudding filling onto the biscuit base – using a spatula to spread into an even layer. Cover the cake tin and place in the refrigerator for at least 3 hours – preferably overnight.


Pour the cherry sauce into a saucepan. Bring to a boil at medium head while stirring for approx. 1 minute. Reduce the heat to low and add the fresh. Decorate the rice pudding cheesecake with split almonds and warm berry sauce.