Risgrynsgröt sous vide
Preparation time
Cooking time
Total time
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.
Recipe type: Dessert, breakfast, sous vide
Cuisine: Swedish
Serves: 1
  • 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.
  1. Mix all ingredients together in a jam jar.
  2. Put in sous vide at 84C for 1.5 hours, stirring every half an hour or so.
  3. Remove the cinnamon stick and serve in the jar or decant into a bowl.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2014/10/10/further-experiments-with-the-sousvide-supreme-desserts/