Scandinavian Rice Pudding with Cranberry Sauce
Scandinavian Rice Pudding with Cranberries is the very definition of comfort food, whatever corner of the earth you currently call home. If you've got a stove, a saucepan, some pantry staples, and a bag of cranberries, you're in luck!
Servings: 6 servings
Ingredients
- 5 cups whole milk
- 1 cup cream
- 1 heaped cup arborio rice
- 2/3 cup granulated sugar
- 1/2 tsp ground cardamom
- seeds from a vanilla bean
Cranberry sauce
- 3 cups raw cranberries
- 1/2 cup sugar
- splash water
Instructions
- Put the milk and cream, rice, sugar, cardamom and vanilla seeds to a simmer. Turn down the heat and cook, uncovered, for about 40-45 minutes until thickened. Stir often, and pay more attention after about 30 minutes, when it starts to thicken. You don't want it to scorch on the bottom or sides of the pan. The pudding is done when the rice is plump and tender, and the custard has thickened somewhat. Note: the rice pudding will thicken further as it chills.
- Pour the pudding into individual bowls or glasses. Let cool, then chill in the refrigerator until ready to serve. You can also serve warm, if you prefer. Serve topped with cranberry sauce.
- To make the cranberry sauce put the cranberries, sugar, and a splash of water in a saucepan and bring to a simmer, stirring constantly to dissolve the sugar.
- Boil, stirring often, for about 5 or so minutes, until the berries burst and the sauce is glossy. You can serve this warm or chilled, on top of the pudding.
Notes
- The pudding may still seem soupy when it's done, and that's normal. Just be sure you've cooked it for about 45 minutes and the rice tastes tender. It will solidify in as it chills in the refrigerator.
- Substitute cinnamon for cardamom if you prefer.