Rice pudding is a popular recipe made in Scandinavian countries on Christmas morning, and is typically at all through the day. This dish is always served with a fruit compote on the side such as blueberry, cherry or plum.
One of my Finnish friends Laura here is the one that introduced me to this dish (called riisipuuro). In Swedish culture a coin used to be hidden inside one dish, and whoever found it would be wed within the year, now days a raisin or nut is hidden and means you will have a great year. I love learning about cultures from all over the world, and the Nordic countries have such an old history, which always interests me.
This recipe is so delicious and I think anyone from anywhere would enjoy it, actually the only way that I had ever had rice before moving to the Middle East was cooked with rice, sugar and butter, which is a common dessert where I’m from. I think most countries have their own version of rice pudding, and I don’t blame them, it’s good stuff.
1 cup short-grained white rice (calrose)
1/2 cup water
4-1/2 cups milk
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon brown sugar
1/2 tablespoon cinnamon
1. In a 4-quart saucepan on high heat, add water, salt and rice, mix well and bring to a full boil, for about 2 minutes.
2. Add the milk, stirring, then reduce the heat to low and cover. Every once in a while stir the contents so the milk and rice does not stick to the pan, allow to cook for 45 minutes.
3. In a small bowl, add the sugar and cinnamon, mix. Add the rice pudding into bowls and sprinkle the tops with the sugar mixture, serve.
Yields: 4 servings