Tired of burnt rice pudding? Our recipe for rice pudding under the duvet doesn't burn and only requires a thick-bottomed pot, a duvet, and a lot of patience.
Recipe for rice pudding in bed
Tired of rice pudding that burns? Our recipe for rice pudding under the duvet doesn’t burn and only requires a thick-bottomed pot, a duvet, and a lot of patience.
Servings: people
Rice Pudding in Bed
Tired of burnt rice pudding? Our recipe for rice pudding under the duvet doesn't burn and only requires a thick-bottomed pot, a duvet, and a lot of patience.
Equipment
- Deciliter Measure
- Pot
- Stove
Ingredients
- 100 gram Water
- 2 l Whole Milk
- 260 gram Porridge Rice
- 5 gram Salt
- Butter
- Cinnamon Sugar
Instructions
- When making rice pudding, it is important to use a thick-bottomed pot.
- Start by pouring the water into the pot and bring it to a boil. Gradually add 2-3 dl of whole milk at a time while stirring. When the milk boils, add the rice and salt and bring it to a boil again.
- Remove the pot from the stove and wrap it in a towel and possibly a blanket.
- Put it under your duvet and let it sit for a few hours. Optionally, every hour you can take it out, put it back on the stove, and boil it for a minute or two. This will decrease the cooking time by about an hour.
- After 3-4 hours, you can take your rice pudding out from under the duvet and put it back on the stove.
- Boil it for a couple of minutes while stirring and the pudding is ready to serve.
- Serve with cinnamon sugar and a pat of butter.
Notes
If you don't have the patience to place the pudding under the duvet, we have a recipe to make it on the stove. See it here.
If you're lucky enough to own a mixer with a heating function, you can make the rice pudding in it. See a recipe for that here.
If you have leftovers, you can use them to make 'klatkager'. See the recipe here.
If you're lucky enough to own a mixer with a heating function, you can make the rice pudding in it. See a recipe for that here.
If you have leftovers, you can use them to make 'klatkager'. See the recipe here.