150 g/ 5 oz pudding (short-grain) rice
00 ml/ 1¼ cups Water
½ tsp Salt
700 ml/ 3 cups Milk
1 cinnamon stick
1½ tbsp caster sugar superfine
15 g/ tbsp Butter
Ground Cinnamonfor dusting
Rice pudding has been an important dish in Sweden for centuries. The first record of rice pudding being served in Sweden was in 1328, at the funeral wake for the father of St. Bridget of Sweden. In the 1700s, rice pudding was considered fashionable and was served at all the finest parties.
Rice pudding can be served at any time of year, but it is nearly always included as part of a julbord (Christmas buffet). It is normally dusted with cinnamon. Often an almond is hidden in the rice pudding and whoever gets the almond gets a task, like reciting a rhyme in thanks for the meal. In the old days, if a single young man or woman found the almond, it was a sign that the coming year would bring true love.
How to Make Risgrynsgröt:
- Put the rice, water and salt in a saucepan and bring to the boil. Cover and simmer for 10 minutes.
- Add the milk and cinnamon stick. Mix well and heat until the mixture is hot, but don’t let it boil.
- Cover again and leave the pudding on a very low heat until the rice has absorbed all the milk. This will normally take between 30 and 45 minutes. Don’t stir the rice and keep it covered as much as possible.
- Once the milk has been absorbed, remove from the heat and leave covered for another 10 minutes.
- Then stir in the sugar and butter.
- Serve lukewarm dusted with ground cinnamon. At Christmas, hide an almond in the pudding before serving.
- This recipe is based on a traditional Swedish recipe which was for 4 people, but I think it could easily serve 8.
- A creamy cold version, called Ris à la Malta, is served with a fruit sauce and is perhaps even more popular.