Scandinavian Traditional Rice PuddingFrom krumkake 9 years ago
- Enough butter to butter the top pan of the double-boiler shopping list
- ½ cup white rice shopping list
- 1 quart whole milk (do not substitute lower fat milk) shopping list
- ½ cup sugar shopping list
- ½ teaspoon salt shopping list
- a bit of vanilla and almond flavoring (grandma’s never measured – a “bit” is about 1 teaspoon) shopping list
- a hunk of butter (there’s that “no measuring” again – a “hunk” is about a tablespoon or so) shopping list
- cornstarch for thickening, if desired shopping list
How to make it
- Have water in bottom pan of double boiler simmering gently.
- Butter the top pan of the double boiler.
- Add rice and milk to top pan.
- Cook, with cover on, for about 1 hour, keeping the water in the bottom pan at a gentle simmer.
- After 1 hour, stir it with a whisk to break up any rice clumps and test to be sure rice is cooked.
- Add remaining ingredients; gently stir to combine.
- If you want to thicken it a bit, add a little water to a tablespoon or so of cornstarch; gently stir into rice mixture.
- Continue cooking in the double boiler until it thickens.
- Serve hot.
- NOTE: Per the Swedish tradition, just before serving, add a whole almond to the rice dish. Whoever gets the almond will have good fortune the next year.