When you cook rice porridge on the morning before, take part of the porridge aside and make it a dessert for the Christmas meal.
You can easily make a delicious dessert from rice porridge, i.e. rice pudding. Mikko Huisko
Chef Hans Välimäki is particular about what kind of rice porridge he eats. Porridge is at its best freshly cooked, warm, with cinnamon and sugar – or with plum kiissel.
According to Välimäki, in the refrigerator, the porridge becomes nothing more than a hard starch, but the rice pudding is not even moist from the refrigerator. It’s still deliciously vanilla and creamy.
Although the recipe below uses sugar and vanilla during the cooking phase of the porridge, you can also add them to the rice porridge after the cooking phase, which makes the porridge more versatile.
Rice pudding is a dessert that can also be eaten as a breakfast or snack.
You can celebrate it with a citrus salad. The citrus fruits that are in season are now at their best, so you should definitely use them as much as possible.
Finally, the rice pudding is seasoned with a touch of nutmeg. Mikko Huisko
Rice pudding and citrus salad
3–4 tablespoons of butter
1.5 dl of porridge rice
1 dl sugar
2 dl of water
1 liter of milk
2 dl whipped cream
Juice and zest of 1 lemon
2 bay leaves soaked in cold water
1 vanilla bean/vanilla sugar
1.5 teaspoons of salt
nutmeg
1. Boil water, sugar and vanilla bean in a pot. Add to your porridge.
2. When the water has been completely absorbed by the rice, add milk and cook it into porridge.
3. Set the porridge aside, add the soaked gelatin and butter and let cool to room temperature.
4. Add the lemon peel and lemon juice. Mix and add whipped cream. Portion into bowls and season with a small amount of nutmeg.
Citrus salad:
1 dl of water
1 dl sugar
1 star anise
1 cinnamon stick
2 blood oranges
3-4 oranges
2 grapefruits
2 blood grapefruits
mint
1. Boil water, sugar, anise and cinnamon. Cool down.
2. Fillet the citrus and pour the sugar broth over them. Season with fresh mint and serve with rice pudding.