After searching for vegetarian Swedish recipes, I finalized this simple and easy to make Rice pudding aka Risgrynsgröt. Being a south Indian, rice based dishes are always welcome and this rice pudding is very similar to our very own paramannam except the Swedish version is spiced with cinnamon whereas the Indian version has cardamom.
From what I read, rice porridge/ pudding is an important dish in Sweden for many many years. It is served all through the year but it is always included as part of Christmas buffet. It is served dusted with cinnamon and an almond is hidden in the pudding. Whoever gets the almond gets to do a task and in the olden days, if a single man or woman found the almond, then it was a sign that the coming year would bring true love.
I found quite a few different recipes for this rice pudding, some with eggs, some with heavy cream and so on. This recipe is from here and it is without eggs or cream. All in all, this rice pudding is comforting and absolutely delicious. I stirred in some soaked raisins because I like them in my rice pudding 🙂
Recipe from here:
Swedish Rice Pudding
- ½ cup Rice (I used a medium grain rice)
- 1 cup Water
- Pinch Salt
- 2 cups Milk (I used a mixture of whole and 1%)
- 2 ~ 3 tbsps Sugar
- 2 Cinnamon " Stick
- ½ tsp Cinnamon Ground
- 2 tbsps Raisins water , soaked in warm for 10~15 minutes (optional)
- 1 Almond Whole (optional)
- 1 tbsp Unsalted butter
- In a heavy bottomed pan, combine rice, water and salt; bring the mixture to a boil, lower the heat, cover and simmer for 8~10 minutes.
- Add milk and cinnamon stick, simmer the mixture until all of the water is absorbed and rice is tender, stirring constantly, about 20~25 minutes.
- Once the rice is completely cooked through, turn off the heat and add the butter and sugar. Mix well. Stir in the drained raisins (if using). Cover and let sit for a few minutes before serving.
- Add the almond if serving during Christmas. Sprinkle with ground cinnamon and serve warm or at room temperature.