Pudding rice (Northern countries) by
I got this recipe from Danish friends. They made it in Christmas, as a traditional dessert, and it tasted so good!
Ingredients
Rounded small rice (milk rice) = 1/2 cup
Milk = 1 cup
Water = 1 cup
Sugar = 2 tablespoons
Vanilla flavor = some drops or 1 teaspoon
Butter = 1 teaspoon
Optional: cinnamon in powder, cloves (2).
Cooking time, aprox. 35 min.
Instructions
There are 2 choices:
The original one: Cook first the rice, with milk and water mixed.
The second choice:
In a pot add everything, except butter and vanilla.
In all cases: Cook in very low fire, mix frequently so the bottom keeps clean from stuck rice, do for about 20 min. or until the rice is done and very soft, all the liquid is nearly dry but still have some left.
Remove pot from fire, add butter and vanilla, mix all, and leave it covered for 15 minutes or longer. Ready to eat hot or cold.
Add cinnamon when serving. Add suggar when serving if it was not added when cooking.
The cloves can be added when rice is boiling.
The original one: Cook first the rice, with milk and water mixed.
The second choice:
In a pot add everything, except butter and vanilla.
In all cases: Cook in very low fire, mix frequently so the bottom keeps clean from stuck rice, do for about 20 min. or until the rice is done and very soft, all the liquid is nearly dry but still have some left.
Remove pot from fire, add butter and vanilla, mix all, and leave it covered for 15 minutes or longer. Ready to eat hot or cold.
Add cinnamon when serving. Add suggar when serving if it was not added when cooking.
The cloves can be added when rice is boiling.
Servings: 2