Today, I'm taking you to Scandinavia again because it had been a long time since I shared a recipe from Northern Europe and that I love its - sweet most of all - cuisine and hope to be able to enjoy it over there one day!
The riisipuuro is a typical Finnish rice pudding but I could have shared the Swedish recipe of the risgrynsgröt or Danish risengrød. It's a Christmas specialty that most families enjoy during the celebrations of the end of the year. The rice is cooked slowly in milk (I chose plant-based) then served and each one can add sugar and cinnamon according to one's tastes.
Cranberries are not part of the original recipe but as they're seasonal fruit and I love them, I chose to include them and it's a rally nice flavor marriage with the rice pudding! I hope you like them too because as you may notice, they're a lot of Winter or Xmas recipes with them on the blog and one last is coming next week!
If you're not a fan of the traditional Xmas log or want to serve a comforting dessert without spending hours in the kitchen, here is a nice recipe you can prepare a few days ahead in large quantities and heat again on the D Day.
The spotless white and sweetness of the rice pudding are balanced with the red cranberries to remind Christmas and bring some sharpness to the dessert. And those who don't like cinnamon or cannot eat sugar will be able to enjoy it anyway.
About the milk, I chose soy milk because it's low-carb (only if you choose it with no added sugar), rice for dessert is already rich enough but you can of course chose your favorite milk. Even if you' not vegan or dairy intolerant, I suggest you to choose plant-based milk that is more digestible and less sweet than animal milk.
The tradition says that you shall put an almond inside the dish or the bowls and the one that will find it will have plenty of luck the following year.
And if you're looking for another rice pudding recipe - seasonal too - try this one, it's delicious! Or you can also go for one of these Scandinavian other recipes here.
Riisipuuro, cinnamon Finnish rice pudding and some stewed cranberries
Prep time : 5 minutes
Cooking time : 45 to 50 minutes
Serving : 4 (about 850 g)
- 200 g / 7 oz rice for dessert
- 725 ml / 24,5 fl. oz / 3 cups milk (soy milk for me)
- organic blond sugar
- ground cinnamon
- 1 almond (optional)
- 1 tsp deodorized coconut oil (or other neuter oil)
- 120 g / 4,2 oz fresh cranberries
- 30 g / 1 oz organic blond sugar
- Rinse the rice and pour it into a saucepan, add 200 ml / 6,8 fl. oz water and bring to a boil. Stir and cook for about 5 minutes or until all the water has been absorbed by the rice.
- Add the milk and cook for 40 to 45 minutes on low heat and stir it regularly with a wooden spoon so that it doesn't stick on the bottom or create a film on top. I suggest you to set an alarm to stir every 5 minutes. The rice will drink all the milk slowly, at the end the preparation must be creamy.
- A little before the end of the cooking, prepare the cranberries : rinse them and cook them in a saucepan with the oil and sugar, they tend to stick on the bottom of the pan.
- Let them cook on medium heat for about 3 to 5 minutes while stirring regularly, they will explode or soften.
- When the rice pudding is ready, pour it into a dish or individual bowls - don't forget to hide the almond - and serve it with sugar, cinnamon and the stewed cranberries aside to that everyone can enjoy it as one prefer.
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