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Recipes with short-grain pudding rice

4 recipes that use short-grain pudding rice, with photos, step-by-step instructions and cook times. The quickest, Risgrynsgröt, takes 65 minutes. It is most often cooked with milk, butter and caster sugar.

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Risgrynsgröt

Risgrynsgröt is the creamy rice porridge Swedes eat on Christmas Eve, either at breakfast or after the julbord, with cinnamon, sugar and cold milk; one whole almond is hidden in the pot, and whoever finds it will marry in the coming year, or simply gets a prize. Leftovers become ris à la Malta with whipped cream and oranges. A common mistake is cooking it on a high heat, which scorches the milk. Chef's tip: start the rice in water to soften, then add the milk and let it cook very gently, with a cinnamon stick, until thick and creamy.

65 minScandinavianDessertsGluten free
by KrazyBadal 0 views

Sultsina

Sultsina come from Karelia, the region on the Finnish-Russian border, cousins of the better-known Karelian pies: thin, soft flatbreads of rye and wheat, cooked on a griddle, then filled with creamy rice or semolina porridge, folded in half and brushed with melted butter. Karelian families make them for Sunday coffee and church holidays, and some fill them with sweet porridge and jam. A common mistake is overcooking the flatbreads, which turns them stiff; they must stay pliable. Chef's tip: stack the cooked flatbreads under a damp cloth while you finish the rest, so they stay soft enough to fold.

75 minScandinavianBreads & Parathas
by KrazyBadal 0 views

Teurgoule

The name means 'twisted mouth' in Norman dialect, after the face you pull if you eat it too hot. Teurgoule comes from the Calvados countryside around Houlgate and Honfleur, where farm women left it in the bread oven overnight after baking; it is still the dessert at village fêtes and family Sundays, served with a slice of brioche-like fallue. Short-grain rice bakes for hours in creamy milk with sugar and cinnamon until it turns thick and pale caramel inside under a dark, almost burnt crust. Use a deep ovenproof dish that holds at least 2 litres. Chef's tip: never stir it once it is in the oven; the crust that forms on top is the best part and seals the creamy pudding underneath.

310 minFrenchDessertsGluten free
by KrazyBadal 0 views

Tarte au riz

In the province of Liège, and above all in the town of Verviers, no village fair (ducasse) or family celebration happens without tarte au riz, called rijsttaart in Flanders. A thin, soft yeast-dough crust holds a thick layer of rice cooked slowly in milk with vanilla and sugar, enriched with egg yolks and baked until the top is speckled brown. People buy whole tarts from the bakery for a birthday and eat them cold with coffee. Chef's tip: cook the rice until a spoon drawn through it leaves a clear path that closes slowly; a runny filling never sets in the oven, and the crust turns soggy.

110 minBelgianBaking
by KrazyBadal 0 views

Goes well with short-grain pudding rice