Scandinavian Rice Pudding with Cranberry Sauce
User Reviews
5
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Cook Time
45 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
550 kcal
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Course
Dessert
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Cuisine
Scandinavian
Scandinavian Rice Pudding with Cranberry Sauce
Description
This creamy rice pudding uses Arborio rice simmered gently in a mixture of whole milk, heavy cream, sugar, ground cardamom, and vanilla seeds scraped from a vanilla bean. The pudding cooks uncovered for about 40-45 minutes, stirring often to prevent scorching while the rice softens and the custard thickens. The texture is creamy with plump grains of rice throughout.
The accompanying cranberry sauce is prepared by simmering fresh cranberries with sugar and a splash of water until the berries burst and the sauce becomes glossy and slightly thickened. This tart sauce contrasts well with the sweet and fragrant pudding.
Serve the rice pudding warm or chilled according to preference, topped with the cranberry sauce for added flavor and color. This dessert provides a smooth and subtly spiced experience, suitable for concluding a meal or as a sweet snack.
If preferred, cinnamon can be used in place of cardamom to alter the spice note. The pudding will set further upon chilling, making it easier to serve.
Ingredients
- 5 cups milk whole
- 1 cup heavy cream
- 1 cup arborio rice
- 2/3 cup granulated sugar
- 1/2 tsp ground cardamom
- 1 vanilla bean
Cranberry sauce
- 3 cups cranberries raw
- 1/2 cup sugar
- 1 plash water
Instructions
- Put the milk and cream, rice, sugar, cardamom and vanilla seeds to a simmer. Turn down the heat and cook, uncovered, for about 40-45 minutes until thickened. Stir often, and pay more attention after about 30 minutes, when it starts to thicken. You don't want it to scorch on the bottom or sides of the pan. The pudding is done when the rice is plump and tender, and the custard has thickened somewhat. Note: the rice pudding will thicken further as it chills.
- Pour the pudding into individual bowls or glasses. Let cool, then chill in the refrigerator until ready to serve. You can also serve warm, if you prefer. Serve topped with cranberry sauce.
- To make the cranberry sauce put the cranberries, sugar, and a splash of water in a saucepan and bring to a simmer, stirring constantly to dissolve the sugar.
- Boil, stirring often, for about 5 or so minutes, until the berries burst and the sauce is glossy. You can serve this warm or chilled, on top of the pudding.
Notes
- The pudding may seem soupy when done but will firm up as it chills in the refrigerator.
- Ensure the rice is fully cooked and tender before removing from heat.
- Cinnamon can be substituted for cardamom for a different spice profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 550kcal | 28% |
| Carbohydrates | 82g | 27% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 90mg | 4% |
| Potassium | 411mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 52g | 104% |
| Vitamin A | 943IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 282mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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