Sonita’s Norwegian Rice Pudding with an Indian Twist

Sonita’s Norwegian Rice Pudding with an Indian Twist bakes cooked short-grain brown rice with milk, cream, raisins, cinnamon, cardamom, and brown sugar.

The brown rice gives the pudding a nuttier base than a conventional white-rice version. Everything is assembled directly in a buttered baking dish, so the preparation is unusually simple.

The pudding needs 30–40 minutes in a moderate oven. During that time the milk and cream reduce around the rice while the whole spices perfume the mixture.

Ingredients

• Butter, for greasing the baking dish
• 2 1/2 cups short-grain brown rice, cooked
• 1/2–3/4 cup brown sugar
• 2–3 cinnamon sticks, about 2 inches (5 cm) long
• 1 cup heavy cream
• 4–5 cardamom pods, slit at the end
• 1/2 cup raisins
• 2 1/2 cups whole milk

Method

Preheat the oven to 350°F (180°C). Butter an ovenproof baking dish and spread the cooked rice across the bottom. Add the brown sugar, cinnamon, cream, cardamom, raisins, and milk and stir to combine. Bake for 30–40 minutes. Makes 4–6 servings.