(Risgrynspudding)

SERVES 6

Lighter than most rice puddings, and not as sweet, this Swedish specialty is eaten both as a dessert and as a breakfast food. Short-grain rice, such as arborio, is essential for creating a deliciously creamy consistency.

8 cups milk
1 1⁄4 cups arborio rice
1⁄3 cup sugar, plus 2 tbsp.
1 1⁄2 tsp. vanilla extract
2 cups fresh or frozen raspberries
1 1⁄2 cups heavy cream
Nutmeg

1. Place milk in a medium saucepan and bring to a boil over medium-high heat. Stir in rice and 1⁄3 cup of the sugar. Reduce heat to medium-low and simmer, stirring frequently, until rice is tender and most of liquid has been absorbed, about 45 minutes. Remove pudding from heat and stir in vanilla extract. Set aside to cool.

2. Meanwhile, pick through raspberries. Place berries in a food processor, add remaining 2 tbsp. of sugar, and purée until smooth. Strain raspberry sauce through a fine sieve and set aside.

3. Just before serving, whip heavy cream. Fold cream into pudding and transfer into bowls. Spoon raspberry sauce around edge of pudding and sprinkle with nutmeg.