Klaus's recipe for rice pudding

christmas picture My family like to eat rice pudding every now and then. Here is the recipe that I use!

All you need is a large saucepan, 2 litres of milk, 0.4 litres of pudding rice, a little salt and a little water.

Put the rice in the saucepan with enough water to just cover the rice. Put it on the cooker and let it boil until nearly all of the water has gone. Next, stir the rice and pour all of the milk into the saucepan. Heat it until it boils. When it boils there are two options..

  • I normally complete the first part above in the morning before leaving for work. I rap the saucepan in some blankets and put it into my bed! I leave it their until I get home in the evening. The pudding is ready by then and only has to be warmed up a little before we eat it!

  • The other option is to turn the heat down until it is just simmering and then leave it on a low heat until the rice has absorbed all of the milk. This may take up to an hour. Remember to stir the pudding regularly, otherwise it will burn on the bottom of the saucepan.
Before it is served, you may add a little salt to enhance the taste. Serve it with sugar mixed with ground cinnamon and a little butter. In Denmark we normally drink black current juice with rice pudding, however, at Christmas time we will drink dark beer instead.
In Denmark where I am from, Christmas is celebrated on the evening of the 24th of December, with the big Christmas dinner and the parcels!

The traditional dessert for Christmas dinner is Risalamande. It is very easy to make and tastes great!

You need 100 g cold rice pudding, 250 ml whipping cream, 100 g sliced almonds and a little port wine. Whip the cream and mix all ingredience. Use the port wine to enhance its taste. Serve it chilled with different types of jam as a "sauce". I prefer strawberry and blackberry!

In the big bowl of Risalamande one whole almond will be hidden. The one that finds it gets an extra parcel - my mother always cheats, we all get a small home made parcel each year ...

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