|Photo by Saga Wendotte|
This is a recipe from my old food blog in Swedish. I collaborated with super talented photographer Saga Wendotte to make a few Christmas recipes. I love the way she shot my recipes and thought it would be fun to share them here.
"Risgrynsgröt" (rice porridge/rice pudding) is a Christmas must here in Sweden. It's usually made with short grain white rice and cow's milk and served with more milk, cinnamon and sugar. I've always loved it! Growing up we always ate it on Christmas Eve as a light lunch before the big Christmas dinner (in Sweden we celebrate Christmas on Christmas Eve).
It works equally well with cow's milk or soy milk (oat milk is a bit too watery). In this recipe I chose to also add some creamy coconut milk and saffron to make it more luxurious and a bit more special. It turned out so delicious, creamy and comforting. And the saffron makes it so Christmassy.
Speaking of Christmas, I really need to start buying my gifts. Every year I decide not save it for last minute, but then I always do nonetheless. Ah well, maybe it's just part of my personality. Or maybe it's the fact that I really don't like shopping. Anyways, let's think about that later and eat some rice porridge instead.
Rice Porridge with Coconut & Saffron
2/3 cup (1 1/2 dl) porridge rice/short grain white rice
1 1/3 cup (3 dl) water
1/2 tsp salt
1 package (1/2 gram) saffron
1 cup (2 dl) milk of choice
1/2 cup (1 dl) extra creamy coconut milk
Cinnamon and coconut chips, to serve
1. Bring the rice, water, salt and saffron to the boil in a medium saucepan. Cook on a low temperature with the lid on for about 10 minutes.
2. Add the oat milk and coconut milk. Stir and bring to the boil again. Cook on a low temperature with the lid on for about 30 minutes. Observe that the milk easily boils over.
3. Take the porridge away from the heat and let it sit for about 10 minutes.
4. Serve with coconut chips and cinnamon.