(also known as: riz au lait, risgryngröt, orez cu lapte)
Rice pudding is a comfort food, enjoyed in many countries. My family always had it at Christmas, along with some lingonberry preserve. A Swedish custom is to place an almond in one of the bowls of pudding. The person who finds it will be married in the next year.
1 cup arborio rice
1 1/2 cups water
a pinch salt
1/8 teaspoon ground cinnamon
1 teaspoon grated orange zest
3 cups half & half, plus extra as needed
1/2 cup plus 1 TBS sugar
1/2 cup milk
1 TBS pure vanilla extract
1 egg yolk
- Place all of the first 5 ingredients in a medium size sauce pan, and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes, or until all water is absorbed.
- Add the half & half, and simmer, uncovered, stirring occasionally, until rice absorbs most of liquid. This should take about 20 minutes. Keep an eye on it, so that it does
not boil over.
- In a separate bowl, whisk together the sugar, milk, egg yolk and vanilla. Stir in a couple spoonfuls of the hot rice to temper the the egg, then pour the mixture into the hot rice, and stir over low heat until it barely bubbles. Remove from heat and allow to cool. If pudding is too thick at this point, stir in 1 or 2 tbs of half & half to loosen it up a bit. Pour into a bowl, cover and chill for 2 hours. Serve with lingonberry or other tart preserve.