Here we are for another Secret Recipe Club reveal. Each month you are assigned a blog from which you choose a recipe to recreate. It’s like being handed a new cookbook every month and it is a whole lot of fun.
My assignment for November was the deliciously healthy, vegetarian and beautiful the smoothie lover. Josefine is a young Danish food blogger and is surely destined for great things with her vibrant outlook on life. I got really excited about the prospect of making something typically Danish, so I clicked the tag in the cloud, scrolled through, thinking, “oooh, yeah!” repeatedly, then got to this one. Bingo! We have a winner!
I have been meaning to make rice pudding forever. It was always one of my favourite desserts as a kid, and the Danish variation of sprinkling it with cinnamon sugar and topping it with butter was intriguing to me. I did add a vanilla bean and a bit more sugar, because one of my kids doesn’t like cinnamon and I thought his bowl might be a bit bland otherwise.
It is common in Nordic countries to call it porridge, but I have gone with pudding, because the sweet version is more commonly known as pudding in the English speaking world, and I didn’t want to confuse it with savoury rice porridge, otherwise known as congee. If you’re interested, Wikipedia has an interesting page on the history and variations of rice pudding around the world.
Sweet, creamy rice pudding is perfect as it is, but can be tarted up in so many ways – fruit compotes, lemon zest, spices, dried fruits and nuts, served inside baked apples or with poached pears or other fruit…
Preparation time: about 1 hour
300ml (1 1/4 cups) water
180g (1 scant cup) short grain pudding rice
1 litre (4 cups) milk
1 vanilla bean, split, or 1 tsp vanilla paste or extract
2 Tbsp granulated sugar
2 Tbsp granulated sugar
1/2 tsp cinnamon
4 knobs butter
In a large saucepan, bring water to the boil.
Add the rice, cover and boil on medium heat for 5 minutes.
Add the milk, vanilla bean, 2 tablespoons of sugar and a pinch of salt, and slowly bring it to the boil. Simmer uncovered for 30 – 40 minutes on low heat, stirring frequently to avoid having it boil over, until the rice is very soft and the mixture is thick. The cooking time will depend on the variety of rice and how high you have the heat.
In a small bowl, mix together the other 2 tablespoons of sugar and the cinnamon.
Remove the vanilla bean, divide the pudding into 4 bowls, sprinkle with cinnamon sugar and top with a knob of butter.