Rdgrd Med Flde Swedish Berry Pudding Recipes

SWEDISH RICE PUDDING

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square baking dish.
• Stir milk into rice until evenly combined. Mix eggs, sugar, pudding mix, butter, vanilla extract, and salt into rice mixture; transfer to the prepared baking dish.
• Bake in the preheated oven until a knife inserted in the pudding comes out clean, about 1 hour.

RøDGRøD MED FLøDE--SWEDISH BERRY PUDDING

Steps:

• Bring berries (or rhubarb) to a boil with the water and cook until the seeds separate from the fruit. Strain using cheesecloth or a fine sieve if you just want the berry juice and no fiber.
• Pour the cooked berries (with or without seeds and skins) back into the pot and bring to a boil. Add sugar, stir until the sugar is dissolved.
• In a small bowl, mix the potato starch with cold water until it is syrupy, Add a tablespoon of the hot berry mixture into the cornstarch, then add it to the remaining hot berry mixture.
• Cook over medium heat, constantly stirring, until it thickens.
• Remove from the heat and pour into individual glass dishes.
• Sprinkle lightly with sugar to prevent a skin from forming.
• Let cool.
• Just before serving, float a thin layer of unwhipped whipping cream over the set berry pudding for a nice contrast of colours and to add a counterpoint of flavour to the tart berries.
• NOTE: Some people make this the day before and swear by that method. Some people make it that day and serve it; honestly, I can't tell the difference between the two.

DANISH RED BERRY PUDDING WITH CREAM

Steps:

• Clean the fruit well; chop rhubarb, if using, into 1-inch pieces. Place into a nonreactive saucepan and cover with 3 cups water. Simmer over medium low heat until the fruit falls apart. Remove from heat and strain juice through cheesecloth or a fine-meshed sieve; dispose of the pulp and seeds.
• Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved corn starch liquid to thicken. Stir the mixture constantly until it begins to gel to the consistency of a heavy syrup. Remove from heat, pour into individual serving bowls, cover with plastic wrap, and refrigerate for at least two hours
• Serve chilled with either plain or whipped cream.