In the very old days, when I was a child, my mum would cook the rice pudding for about half the time it needed and then wrap it in quilts to keep it warm while it finished cooking on its own. During the time it was on the stove, she stirred and stirred it to prevent it from burning.
It usually worked, but the porridge was more tepid than it was hot when served. Probably fine when there were small children at the table.
If you have a bread maker, you can make rice pudding on the jam programme. It works really well.
If you want to make rice pudding for risalamande, omit the salt in the recipe and add the seeds and peel of your vanilla pod to the pot while you cook the porridge.
Rice pudding the easy way | Rice pudding in the oven
The easiest way is to cook the porridge in the oven. This recipe is for regular rice pudding that is eaten as is.If you want to make rice pudding for risalamande, omit the salt in the recipe and add the seeds and peel of your vanilla pod to the pot while you cook the porridge.
Equipment
- 1 pot with lidBoth parts must be oven safe
Ingredients
Rice pudding
- 225 g short-grain rice
- 3 dl water
- 1 l milk, preferably whole milk
- 8 g salt (approx. 1 tsp)
Cinnamon sugar
- 1 part ground cinnamon
- 4 parts sugar
In addition
- Butter to your liking
Method
The rice pudding
- Kog risene i vand under omrøring 2-3 minutter.
- Add milk and bring to the boil while stirring. Cover with a lid.
- Place in a preheated oven for 1 hour at 125° C
- Remove from the oven and stir through. Don't be alarmed if the porridge is relatively liquid, it will settle.
- Leave uncovered for 5-10 minutes.
- Serve with cinnamon sugar and a knob of butter
Cinnamon sugar
- Mix cinnamon and sugar. If you make a large batch, it will keep well in a container with a lid.
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