The rice pudding is traditionally
served around Christmas in Sweden. We eat it with ground cinnamon, sugar and
milk, but you can also serve it with jam, maple syrup or fresh fruit.
Serves 4
150ml rice
150ml water
600-700ml plant-based milk with minimum 3%
fat
Pinch of sea salt
In a cooking pan, bring the rice, water and salt
to a boil. Let it simmer for 10 minutes. Add the milk (begin with 600-650ml).
Let the pudding simmer under cover on very low heat (it’s important that the
heat is very low, so it doesn’t burn) for about 40-45 minutes. After 40-45
minutes, check the pudding by stirring. Check that the rice has absorbed all
the milk. If the pudding is too dry, add more milk. If it is too loose, let it
cook for another 5-10 minutes. Serve for breakfast, brunch or as evening snack.
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