Just a quick post today, I have a packed festive season, so running a little short of time. Christmas in Finland is celebrated, among other dishes, with rice pudding. I have grown to love it, but this is a twist on the classic Finnish version I first spotted in a Waitrose magazine. Creamy rice pudding with a citrusy tang from orange and a little heat from fiery ginger. While this may not replace the classic version, it has become a firm favourite for me as an easy dessert. If you prefer a less sweet version, replace the condensed milk with regular plant based milk.
Ginger and Orange Rice Pudding – serves 2 to 4
150 g pudding/ short grain rice
3 oranges (2 peeled and segmented, juice and zest of the third)
a cardamom pod, seeds removed and crushed
1/2 a 320 g tin of nature’s charm condensed coconut milk
1/2 ball of stem ginger finely chopped
2 tbsp of chopped pistachios
add the rice, orange juice, zest, cardamom and 400 ml of water to a pan and bring to the boil. Reduce to a very low simmer and leave, stirring occasionally, for 25 minutes. Adding a little extra water if too dry.
Pour in the condensed milk and simmer for around another 15 minutes, or until the rice is tender and fully cooked, stirring regularly. Add the ginger, stir and then take off the heat.
Serve topped with the orange slices and pistachios