Thursday, September 16, 2010

Swedish Style Rice Porridge/Pudding

Rice porridge or puddings are common in almost all the cuisines.Normally we say porridge when it has oats and when rice is cooked in milk we say its pudding .Or simply payasam in South India or kheer in North India. You can even check out the cinnamony porridge that I made Portuguese style here.When I checked out the beautiful blog AmericanWomenDon't get Fat (Interesting Name ) that I am paired with in this months Taste & Create by Nicole,Swedish Rice Porridge was the first thing that I tried out. Being used to payasam/kheer I knew this was almost same and it turned out as hearty as it can be. Only change I made was the use of demerara sugar instead of brown sugar.The entire porridge can be tried in the microwave as well.

Ingredients:
Butter: 2 tsp

Rice: 1/4 cup
Water: 3/4 -1 cup (as needed to cook the rice)
Cinnamon Stick: 2 inch

Milk: 1/2 -1 cup
Demerara Sugar: 2 tbsp + a per taste
Apple : chopped : 1 small
Raisins: handful

Vanilla: 1/2 tsp

Preparation:

Melt butter in a heavy pan and add water,rice and cinnamon to it.I added rice first and let the grains coat with butter.The butter will also prevent the rice from burning.Cook till  rice is done and most of the liquid has evaporated.

Add milk,apples,brown sugar/demerara sugar  and raisins and bring to a boil.Reduce and then let it simmer till it thickens and reaches a porridge state.

Remove from heat and remove the cinnamon stick and then stir in vanilla. Serve hot/warm as a breakfast or even a dessert.



It is said that rice porridges are the common breakfast during Christmas eve in Scandinavian Nations.For me this can be a hearty dessert as well.Brunch/Breakfast/Dessert it is hearty and comforting and this one goes off to Taste & Create



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