Just popping in with another little snippet of a post to share one more of the recipes from our gløgg feast the other day. Though it is a traditional Christmas dish, we didn’t grow up having rice pudding at Christmas. During Christmas Eve day, to stem the tide of complaints about having to wait until after dinner to open presents, my mother would make us a rich, smooth porridge – I believe it was mostly milk, butter, and a little flour and sugar, topped with cinnamon sugar and butter – but not rice pudding. Some Danish friends of ours had rice pudding, though, and I was always interested in it, particularly because whipped cream was folded into it. (It’s easy to catch my interest – I am to cream as a magpie is to silver.)
In spite of the cream, when I tried it I discovered I didn’t love it. I found the nubby texture of the cooked rice off-putting, and preferred smooth puddings and porridges. (No tapioca for me either, please and thank you.) But, that was when I was young, and foolish, and over sensitive to textural interest. Over time I have evolved to love rice pudding. It is cool, creamy, slightly chewy, and one of the most comforting foods there is. In addition to being an excellent way to use cooked rice. So, this year rice pudding is in the lineup – for gløgg parties and Christmas!
- ½ cup long grain rice
- 1 cup water
- pinch of salt
- 4 cups whole milk
- ½ cup sugar
- 1 cinnamon stick
- 1 tsp. vanilla extract
- ¼ cup raisins or dried currants
- ½ cup heavy cream
- 2 tsp. sugar
- Combine the rice and water with the pinch of salt in a pot, and bring to a boil. Turn down to a very low simmer, cover, and cook until all the water is absorbed, about 15 minutes.
- Add the milk, ½ cup sugar, and cinnamon stick. Bring the mixture just barely to a boil (watch carefully so you don't let it boil over), then turn down to low and cook, uncovered, until thick, about 40 minutes. Remove from heat and stir in the vanilla and raisins/dried currants. Allow to cool completely.
- Chill for 2 hours. Just before serving, whip the heavy cream with the 2 tsp. sugar until it holds stiff peaks. Fold the whipped cream into the rice mixture, transfer to a serving bowl, and serve.