It’s Christmas season, so I’ve got a hankering for traditional danish comfort foods. One of them is warm rice pudding. My mom used to make this on the 23rd of December, so we would have leftovers for traditional Danish Ris-ala-mande. I’ll use these leftovers for rice pudding pancakes tomorrow instead.
It is dead simple to make it. I used a recipe from a book my mother gave me a while back called Ingeborg Suhr – Mad.
- 1 cup water
- 180 grams Arborio Rice
- 5 cups of milk (I used skim)
- salt to taste
Bring the cup of water to a boil and add the rice while stirring. Turn heat down to low and simmer for 10 minutes with a lid on your pot. Add the milk and bring to a simmer, and cook for 40-50 minutes with a lid on your pot. Check after 40 minutes to check the consistency and make sure the pudding isn’t burning at the bottom of the pot. My mom would usually cook a huge batch and leave the pot wrapped in a large down comforter for hours. Serve with a teaspon of butter and cinnamon sugar made from 1 tsp cinnamon and 2 tbsp sugar.
This was pretty tasty and even Nicholas scarfed it down. It was not quite as creamy as I remember from my childhood, so I would replace the water and skim milk with whole milk and not bother with the first 10 minute step.