I like Swedish rice pudding but rarely make it. The recipes are usually for quite large batches and I only want a little of this smooth, soothing, gently cinnamon spiced dish. A little experimentation and tinkering came up with these portion pots. I make them in jam jars and they make lovely breakfast. Take the cinnamon stick out before serving. If you want, top with a dollop of your favourite jam, a teaspoon of marmalade or a sprinkle of cinnamon sugar.
Author: Edinburgh Foody
Recipe type: Dessert, breakfast, sous vide
Cuisine: Swedish
Serves: 1
Ingredients
33 grams risotto rice.
½ tsp vanilla infused sugar (or normal caster sugar).
½ tsp butter (or the same of almond oil).
200 ml milk.
Pinch of salt.
Instructions
Mix all ingredients together in a jam jar.
Put in sous vide at 84C for 1.5 hours, stirring every half an hour or so.
Remove the cinnamon stick and serve in the jar or decant into a bowl.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2014/10/10/further-experiments-with-the-sousvide-supreme-desserts/