Sunday, November 28, 2010

Danish Rice Pudding

As promised my recipe for warm rice pudding coming right up - this is a very time consuming dish and when I was little my Mum used to bring the pudding to a boil, let it cook for about 10-15 minutes and then cover the pot in newspapers and towels and leave the pot in the foot of the bed underneath the covers for about 2 hours to cook through. She could then spend time doing other things as well besides slaving away at the stove.

This recipe comes with the particular brand of pudding rice I buy and I never go wrong with this one. The last time I made it, I had bought another brand of rice and it didn't turn out good at all - and this time (with the right rice) it was really good! It needed a bit more salt, but that's my fault for not seasoning it right... This is my brand of rice:

Give a warm Christmas welcome to:

Danish Rice Pudding (serves 6 people)
2 litres whole milk
250 grams pudding rice
a pinch of salt

Pour the milk into a thick bottomed pot and bring it to a boil. And add in the rice. Give it a good stir and let it boil for about an hour at low heat. Remember to stir frequently to keep the pudding from burning in the bottom of the pot.
When the pudding has thickened add in the salt and have a taste - if tastes bland add in a bit more salt.

Serve the rice pudding with a sprinkle of cinnamon sugar and a nub of butter on top.
Bon appetit...


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