Breakfast, Desserts, Polish food, Winter

Rice pudding

January 26, 2014

rice pudding - Magda's Cauldron

I had a cold. I couldn’t focus on anything, my throat was scratched by millions of tiny hamsters, so I called in sick, covered in a blanket and felt sorry for myself. But a girl needs to eat, even when she is sick. There is a sentence I’ve once read on Strawberries from Poland, that when you are sick you long for childhood, comfort food. So I was trying to figure out what to eat and rejected idea of a toast, toasts are rough and crunchy, not soft and comforting. I remembered that I do have pudding rice. You see, I’m a hoarder. My pantry is always full. If you love cooking you know it’s handy to have more than a kilo of flour, or even five different flours is fine as well, but there are ingredients that stay in my pantry far too long.
I got the rice from my Danish friend Mette a long time ago, we were chatting about Christmas traditions, and how rice pudding is a staple in Denmark. I told her that “rice on milk” or “semolina on milk” is quite popular breakfast or dessert especially for kids. One day Mette brought me pudding rice. It took me some time to use it. You see, boys don’t like sweet breakfasts. My boy doesn’t like milk and rice combination at all. So, I’m on my own with it. So only when I was sick and alone I spoiled myself with this soothing food. I don’t know how healing rice can be, but this smooth consistency let me to feel slightly better.

Rice pudding

Makes: 1

Rice pudding

  • 1/2 cup pudding rice
  • 1 1/2 cup milk
  • 2 Tbsp double cream
  • 1 1/2 Tbsp maple syrup
  • optional: cinnamon or vanilla paste/extract
Put the rice, milk, cream and maple syrup in a heavy bottomed saucepan.
Optionally - you can add cinnamon or vanilla.
Bring to the boil, then simmer on medium heat around 20-30 minutes or until the rice is tender.
Stir frequently to prevent the rice from sticking to the bottom of the pan.
If the rice is still hard and all milk evaporated just add more milk.
Serve with fruit syrup, jam or puree. I used raspberry syrup.

rice pudding - Magda's Cauldron

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6 Comments

  • Reply Angie@Angie's Recipes January 27, 2014 at 09:59

    I too enjoy a rice soup if I get a cold…it’s really soothing and comforting.
    Your rice pudding looks very delicious.

    • Reply Magda January 29, 2014 at 19:31

      Thank you Angie. I wish I had somebody that would fix me a bowl it from time to time, I think it tastes best when somebody hands it over when you are under blanket reading a good book.

  • Reply Colette January 28, 2014 at 21:19

    I love rice pudding, Magda. I make mine with five cardamom pods, which you search for, and take out afterwards. I also make one with basmati rice and coconut milk. Comfort food at any time of the year :)

    • Reply Magda January 29, 2014 at 19:33

      Colette welcome back, I haven’t seen you for ages!
      I was actually thinking of adding cardamom, but stopped myself and went for the simplest version.
      I read that basmati is a good choice, but first there is quite a bit of pudding rice to use :) And coconut milk is always brilliant idea :)

  • Reply Tom March 2, 2017 at 11:59

    A Danish friend gave me a recipe for rice pudding which included ground almonds. Into this pudding goes a whole almond and the lucky finder gets a little present. This pudding id a favourite for Christmas Eve.

    • Reply Magda March 5, 2017 at 19:33

      Hi Tom, yes, I heard about that :) Lovely tradition, don’t you think?

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