Risgrynsgröt (Rees-grins-grott) is the Swedish word for rice pudding. My family makes it a bit different from more traditional versions. We sweeten ours as it is cooking, whereas authentic versions usually sweeten theirs at the time of serving by sprinkling on cinnamon sugar, to taste. Rice pudding is usually served with a pat of butter, plus a drizzle of cold milk or cream if a thinner consistency is preferred. I purchase the traditional porridge rice from Irma’s Finland House in Virginia, but arborio rice can be used instead.
Risgrynsgröt
Ingredients:
1 1/2 cups porridge rice or arborio rice
1 1/2 cups water
1/4 teaspoon salt
2 cups whole milk
2 cinnamon sticks
1/2 of a 7-ounce can of sweetened condensed milk
1 teaspoon vanilla extract
Ground cinnamon or cinnamon sugar for sprinkling
1 stick of unsalted butter
Instructions:
In a large saucepan, combine the rice, water, and salt. Bring the mixture to a simmer over medium heat. Adjust the heat as needed, and simmer for 10 minutes, then turn the heat to medium-low. Add the milk, cinnamon stick, and sweetened condensed milk. Bring to a low gentle simmer and cook for 15-20 minutes or until the rice is thick and creamy. Remove from heat and stir in the vanilla. Remove and discard the cinnamon sticks. Spoon the pudding into 8 bowls or custard cups. Sprinkle with cinnamon or cinnamon sugar. Garnish each bowl with a pat of butter.
Yield: 8 servings.
