Servings: 4 to 6

1 tbls butter 1 tbls butter
½ cup short grain white rice ½ cup short grain white rice
Pinch salt Pinch salt
1 litre milk 1 litre milk
1 tsp of vanilla essence 1 tsp of vanilla essence
110 g (1/2 cup) castor sugar 110 g (½ cup) castor sugar
¼ cup toasted sliced almonds ¼ cup toasted sliced almonds
 
1 cup  berries (thawed or fresh mixed berries) 1 cup  berries (thawed or fresh mixed berries)

Sauté the rice in butter for 1 minute to coat the rice.
Add the salt and cook the rice in the milk, slowly adding the milk as it is absorbed.  Simmer, stirring occasionally. This should take about 30 to 35 minutes.
Add the sugar, vanilla and mix through the slivered almonds.
Spoon the pudding into individual bowls topped with a tablespoon of mixed berries and dusted with cinnamon, if desired.

To add a bit of flair, top with a white chocolate disc and pour hot salted caramel sauce.  To add a bit of flair, top with a white chocolate disc and pour hot salted caramel sauce.
This is my version based on a trip to Iceland over Christmas.  It's made up of a bunch of different recipes and it's one that I have found to be a massive hit at dinner parties.  This is my version based on a trip to Iceland over Christmas.  It's made up of a bunch of different recipes and it's one that I have found to be a massive hit at dinner parties.
This dish is very similar to the Danish (Risalamande) & Swedish (Risgrynsgröt) Rice Puddings (and Nordic countries generally)  This dish is very similar to the Danish (Risalamande) & Swedish (Risgrynsgröt) Rice Puddings (and Nordic countries generally)