Scandinavian Traditional Rice Pudding |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I always refer to this as traditional rice pudding because it's the weekday way my grandmother prepared it. But for MY favorite way to eat this dish, see my less-traditional Custard Rice Pudding recipe that she would make for special occassions . Read more fort food at its finest! Ingredients:
enough butter to butter the top pan of the double-boiler |
1/2 cup white rice |
1 quart whole milk (do not substitute lower fat milk) |
1/2 cup sugar |
1/2 teaspoon salt |
a bit of vanilla and almond flavoring (grandma’s never measured – a “bit” is about 1 teaspoon) |
a hunk of butter (there’s that “no measuring” again – a “hunk” is about a tablespoon or so) |
cornstarch for thickening, if desired |
Directions:
1. Have water in bottom pan of double boiler simmering gently.
2. Butter the top pan of the double boiler.
3. Add rice and milk to top pan.
4. Cook, with cover on, for about 1 hour, keeping the water in the bottom pan at a gentle simmer.
5. After 1 hour, stir it with a whisk to break up any rice clumps and test to be sure rice is cooked.
6. Add remaining ingredients; gently stir to combine.
7. If you want to thicken it a bit, add a little water to a tablespoon or so of cornstarch; gently stir into rice mixture.
8. Continue cooking in the double boiler until it thickens.
9. Serve hot.
10. NOTE: Per the Swedish tradition, just before serving, add a whole almond to the rice dish. Whoever gets the almond will have good fortune the next year.
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