Good morning! How was your weekend? Mine was great. All and all we had about 8 inches of snow, sleet and rain. I shoveled, watched snow fall, tried to entice my pups to go out to do their business (success after 10 hours) baked and cooked, my two favorite things. The downside was, WAY too many carbs.
I personally believe that you cannot have a snowy weekend without a few comfort foods. I made roasted tomato and garlic soup with cheese toast, pasta with homemade sauce, yeasty garlic and cheese twists, and rice pudding to name just a few of the items. I won’t lie, I did eat a sampling of it all. Of course my favorite was the Swedish Rice Pudding, it was sweet, spicy, creamy and delicious.
Thankfully by Tuesday I will be able to get out of my neighborhood and I will be able to give a bunch of these treats away otherwise I will look like the Michelin man.
Swedish Rice Pudding~Risgrynsgröt
Recipe from Just a Smidgen
1 cup of rice
11/4 cup of water
1 tbsp. butter
pinch of salt
1 small cinnamon stick
3 cups of milk
1/3-1/2 cup sugar
1 tsp. vanilla
1/2 tsp. salt
1/4-1/2 heavy whipping cream
berries for garnish
Measure rice into a colander and rinse under cold water to remove all starch, basically until the water runs clear. Add the rice, water, butter, pinch of salt and one small cinnamon stick to a medium-sized sauce-pan and cook on high heat. Once the rice mixture boils, turn to the heat down so that the mixture continues to simmer and finish cooking until all the water is absorbed, about 10 minutes. In a separate medium-sized bowl, combine the milk and eggs and whisk together. Add and in sugar, vanilla and salt to blend.
Once rice is cooked, pour the milk mixture into the pot. Bring the mixture back to a simmer then cook for an additional 40 minute or so, until the rice pudding is thickened. Remove the cinnamon stick. Once the rice is cooked, add 1/4 – 1/2 cup cream, and mix well. You can eat this delicious pudding warm or cold. Garnish with berries or 1 almond.
I hope that you have a fabulous week!