Rice pudding is a universal comforting favourite - in Sweden they call it Risgrynsgröt. Served at Christmas a secret
blanched almond or golden raisin is smuggled into the fragrant mixture, whoever discovers it in their serving is said
to have good luck or a proposal of marriage in the coming year.
- Rice Pudding
- 3 cups (750 ml) of whole milk
- ½ cup (66 grams) of uncooked short grain risotto style rice, such as Arborio or Calrose
- Pinch of salt
- 2 large egg yolks
- 3 tablespoons (40 grams) of sugar
- 1 teaspoon of vanilla extract
- ¼ teaspoon of cinnamon
- 1 blanched almond
- freshly grated nutmeg, to taste
- In a medium-sized saucepan with a heavy bottom, bring the milk, rice and salt to a gentle boil.
- Cover and continue to simmer over a low heat for 30 to 40 minutes - stirring frequently to prevent the rice
catching and burning on the bottom of the pan, until the rice is very tender.
- In a small bowl whisk together the egg yolks, sugar and vanilla.
- Take a little of the hot rice mixture, a spoonful at a time and thoroughly stir it through the egg mixture.
Gradually adding the hot rice to the raw egg very slowly in this way helps warm the eggs into a lusciously smooth
custard, rather than shocking them into a scramble. Once the egg mixture has come up to a similar temperature to the
hot rice, add it back into the remaining rice in the saucepan. Continue to stir over a very low heat for 5 or so
minutes until it has thickened and is smooth and glossy.
- Stir through a little cinnamon and the almond, cover and set aside.
- Serve the warm rice pudding in 4 small bowls sprinkled with a little grated nutmeg.
- Serves 4