Icelandic Rice Pudding
Traditionally served on a Saturday, rice pudding is a favourite dessert in Iceland. They like to have it with a berry purée and a few fresh berries. Ask an adult to help you in the kitchen.
Ingredients:
100g short-grain rice
50g sugar
2 knobs of butter
700ml full fat milk
Pinch grated nutmeg
1 bay leaf, or strip lemon zest (lemon zest is a thin strip of the yellow rind of a lemon)
Serve with your choice of berry jam or store bought berry purée; fresh berries; a dollop of cream or a splash of milk.
Method:
Preheat oven to 300° F.
Wash the rice and drain well.
Grease a heatproof 850ml baking dish with a knob of butter so your pudding does not stick.
Have an adult help you to heat the milk to just below boiling point.
Put the rice and sugar in your baking dish, stir in the milk and add a knob of butter.
Sprinkle the nutmeg over the top and stick the bay leaf or lemon zest in the middle.
If you like a firm top on your pudding; cook it uncovered. If you prefer it soft; cover the dish with a sheet of aluminium foil and stir every so often.
Cook for about 2 hours, but make sure to check after 1½ hours. The pudding is ready when it wobbles when you shake the pan.
If there are leftovers, you can keep them in the fridge and have them cold the next day.
