Norwegian Rice Pudding

Ingredients:

Rice pudding

  

  
• 500 ml (18floz) milk   
• 90g (3 oz) pudding rice   
• 55g (2oz) white sugar   
• 1 ½ teaspoon nutmeg - divided   
• 1 teaspoon softened butter   
• 275ml (9 ½ floz) single cream   
• 1 medium (large) egg - beaten   
• 1 teaspoon vanilla extract
  

  

Plum compote

  

  
• 350g (12oz) plums-stoned and quartered   
• 25g (1oz) fresh root ginger-peeled and minced finely   
• 55g (2oz) light brown sugar   
• ½ teaspoon cinnamon   
• 1 tablespoon lemon juice   
• 1 teaspoon softened butter

Wine Recommendation:

Instructions:

Oven: 170°C / 325°F / Gas Mark 3, pre-heated
Fan Oven : 150°C

To make the rice pudding  

  
1. Place the milk, rice, sugar, 1 teaspoon of the nutmeg and butter into a saucepan and bring to a simmer whilst stirring.   
2. Once simmering reduce the heat to low and cook for 15-18 minutes until the rice is al dente, stir occasionally to prevent skinning and the rice from clumping. Remove away from the heat.   
3. Mix together the cream, beaten egg and the vanilla. Stir the mixture into the slightly cooled cooked rice.   
4. Divide the mixture between the petite casseroles, taking care to distribute the rice equally.   
5. Sprinkle over the remaining ½ teaspoon nutmeg and bake in the oven without lids for 20-25 minutes.

  

To make the compote

  

  
1. Place all the compote ingredients into a saucepan and heat, stirring until the sugar has melted.   
2. Continue to cook over a low heat, stirring occasionally for approximately 8-10 minutes until the fruit is soft and the sauce has become syrupy.  The fruit should still hold its shape and not be broken down.   
3. Either spoon on top of the puddings or serve in a separate dish to be added at the table. The rice puddings and compote can be served either warm or chilled.

  

Cook’s Notes*

  

Al Dente - Just cooked but still retaining some bite.