This is a classically Danish Christmas dish. The tradition is to cook a big portion of rice pudding on the 23rd December and serve it warm with cinnamon sugar and butter on top for dinner. The rest is left outside for cooling and the story goes the elves would eat from this at night.
1000 g milk
½ cup caster sugar (90g)½ cup Arborio rice (125g)
1 tsp. Madagascar vanilla sugar
Method
Place all ingredients in a bowl over a bain marie and stir occasionally until thickened approx. 50 minutes. Place cooked pudding in a deep plate or bowl sprinkle with cinnamon sugar and place a tablespoon of unsalted butter in the middle.
Note: This rice pudding can also be cooking directly over the heat but has to be stirred all the time and will take approx. 30 minutes in a nonstick pot.
No comments:
Post a Comment