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Risgrynsgrot
Rice Pudding
3 C water
1-1/2 C Arborio or other short-grained rice
2-1/2 C whole milk
1/2 C heavy cream
1 tsp. cinnamon (optional)
1 TBS brown sugar
Bring the water to a boil in a cooking pot over medium-high heat. Add the rice; stir once and cover. Turn heat to low and simmer for about twenty minutes (without removing cover). When rice is cooked, stir in milk and cream over low heat, adding more liquid if necessary to reach a creamy consistency. Remove from the heat. Let the pudding rest for about one hour (preferably on a wooden cutting board). Pour into serving bowls; sprinkle with cinnamon and brown sugar in a cross-hatch pattern. Serve at one, or refrigerate until serving time.
Recipe featured in the Ambrosia Cookbook.
Similar recipes:
Normandie Teurgoule (Normandy Rice Pudding)
Rice Pudding (Classic)
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