This is another in my ‘things you can do with your ricecooker that aren’t plain old boiled rice’ series. And – once again – it’s for Heidi! xo
DD8 and two friends from school go to Scouts and hot rice pudding is one of the things they l-o-v-e to have as a snack before they go – doesn’t matter what the weather is! 😉 In Denmark it’s served with a knob of butter, cinnamon and sugar…
The following quantities makes just enough for 4 little mouths, though I tend to double the recipe…it disappears fast. In Denmark you only add the sugar when serving at the table. You can add it during the cooking process if you prefer. You’ll need:
- 1/2 cup pudding rice
- a little bit of water
- approx 2 pints or 1 liter of milk
Start by putting the rice (no need to wash it) into the ricecooker bowl and covering with a little water. I do this so that the rice doesn’t stick to the bottom of the pot. Switch on and let it bubble for a little bit.
Then it’s time to add in the milk. Don’t pour the whole lot in at the start – just use about two-thirds.
Let the ricecooker work it’s magic for about 30 minutes. You can open the lid and give it a stir from time to time if you’re one of those types that likes to poke things 😉 Add a drop more milk if you like.
When the milk has almost been absorbed you can switch off the ricecooker – it will continue to cook in the pot – yay, we’re saving electricity! In the olden days, you would wrap the rice pudding pot in a blanket and put it in your bed… 😉 Again, you can add a bit more milk – depends on the consistency that you want.
After about another 15/30 minutes my rice pudding looks like this…
For real Danish style rice pudding serve with a good sprinkling of kanel (cinnamon), a teaspoon of sukker (sugar) and en smørklat (a knob of butter). Velbekomme!
Hope you have a simply super Saturday! 🙂