Rice pudding

Rice pudding, rice or rice porridge also Dicker, is a dessert made of short grain rice that is cooked slowly in milk. It contained short-chain starch molecules are dissolved in rice and thick the milk a ( gelatinization ). The result is a creamy, smooth consistency, in which the individual grains are still recognizable. The short-grain rice used for the preparation is sometimes referred to himself as rice pudding.

Rice pudding is served as a main meal, though sometimes as a snack or dessert. It can be eaten hot or cold. Rice pudding is served plain or with red fruit jelly, applesauce or other fruit preparations, cinnamon and sugar or various sweet sauces. The cooked rice is also used as a basis for pie fillings or sweet casseroles.

Industrially produced milk rice is available in sachets. To shorten the long cooking time of about 40 minutes, instant rice pudding is offered, which is merely stirred into boiling milk and must swell shortly.

Rice pudding as part of the Scandinavian Christmas dinner

In Denmark, Sweden, Iceland, Finland, Norway and the Faroe Islands, rice pudding is part of the typical Christmas dinner. You eat it with ground cinnamon and pour over it with milk or fruit Kissel. On Christmas Eve, should, according to legend, a bowl of rice pudding are provided in the stall for the assistant in home economics Imp, otherwise they will be angry. At the lunch table, the milk bowl of rice often contains an almond, the so-called " Mandelgave ". Who gets to the plate who marries - the popular belief by - the following year. Mostly, however, it is ensured that the youngest child finds the almond at the table; then it gets a little toy.

A more luxurious version of the dish is risalamande made ​​from Denmark, with cream. In Sweden it is called ris à la Malta, and can sometimes be made ​​with oranges, apelsinris. In Norway it is called riskrem.