Danish Christmas - rice pudding

Actually this is the starter.
Years ago rice pudding was only meant for the rich, but as years gone by and rice got cheaper it was meant for everyone.
6 Servings

  • 3 dl water
  • 180 g pudding rice (ca. 2¼ dl)
  • 1 liter skim milk
  • ¼ tsk salt
  • Cinnamon sugar
  • 4 spsk sugar
  • 2 tsk ground cinnamon
  • 50 g butter
1) Bring water and rice to a boil in a heavy-based saucepan. Cook the rice over a moderate heat and stirring for approx. 2 min. Add the milk and bring the mixture to a boil. Cook porridge over low heat, still stirring, for approx. 10 minutes.

2) Cover and cook for approx. 25 mins. Stir often in the porridge. If the porridge seems “thin” boil it for a further approx. 5 min. - Without cover. Add salt to after your liking, just a pinch.

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