Cardamom rice pudding & cloudberry

Cardamom rice pudding & cloudberry

By
From
The New Nordic
Serves
4
Photographer
Simon Bajada

I recommend making this on a wintry day when it’s windy and wet outside and you are lucky enough to be able to stay indoors. The day I photographed this dish it was particularly cold; it must have been well below zero and my kitchen was filled with the most delicious smells. The nuttiness of the al dente short-grain rice in among the creamiest vanilla cardamom was so good I must have eaten over half the pot.

Ingredients

Quantity Ingredient
120g short-grain rice
750ml full–cream milk
250ml pouring cream
3 tablespoons caster sugar, plus extra to taste
1 teaspoon cardamom seeds, lightly crushed
1 vanilla bean, split lengthways and seeds scraped
cloudberry jam and sour cream, to serve (optional)

Method

  1. Place the rice, milk, cream, sugar and cardamom seeds in a deep saucepan. Add the vanilla bean and seeds, stir well and bring slowly to the boil. Simmer very gently for 30–35 minutes, stirring every now and then, until all the liquid has been absorbed and the rice is just cooked.
  2. Spoon the cooked rice pudding into bowls, discarding the vanilla bean, and top with cloudberry jam and sour cream, if desired.

Note

  • Cloudberry jam is often sold at the large Swedish furniture store.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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