Seriously Chocolatey Swedish rice pudding with Jordbaergrod (Scandinavian strawberry compote)
Here's something seasonal with a twist which will work well in your chiller, but it is a classic (ask any schoolboy-girl who stirred the jam in to their pud?) . My sis-in-law is Danish (Icelandic extraction) and her family spends the summer in in southern Sweden. Rice puddding is a traditional Scandinavian dessert at Christmas (eve) and jordbaergrod is just one of the best things in Scandinavia, where the sunlight warms the land fast...
What makes it the ultimate summer Seriously From Waitrose dessert?
Think Greece and summer holidays - good, cold rice pudding is the best! Then add the scarlet harvest of the long Scandinavina days... Jorbaergrod is not simply strawberry puree, it's got a texture and gravity which make it great on its own with cream (and it lasts better)! But, put the two together and you have a posh dessert which is inter-seasonal with humble origins. Plus why is Scandinavian food so underated? Hit back Waitrose!!
2 cups Waitrose or Charlie Boy's full milk
1/3 cup Arborio rice
8 teaspoons golden caster sugar
Whole nutmeg - grated
4 tablespoons full cream
Need: 4 large ramekins (so you can sell it as an individual dessert!)
2 lbs strawberries
1 cup sugar (or to taste)
2 pints water (reserve 1/2 cup)
1/2 cup cornflour
1 tablespoon lemon juice (fresh only, please)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup water
Preheat oven to 325 & butter ramekins. Add 1/2 cup milk, 4 teaspoons rice, 2 teaspoons sugar, and a pinch of salt to each ramekin. Finely grate a little nutmeg over and stir.
Put ramekins in a shallow baking pan and bake until milk is absorbed and tops golden-brown, about 1 hour. Cool puddings. Discard skin, then stir cream in.
Prepare berries. Add to water and heat on medium. Add sugar and simmer until berries tender. Dissolve cornstarch etc and roll boil like jam. Cool, top rice pud!