Sophie Uliano’s Danish Rice Pudding

Sophie Uliano’s Danish Rice Pudding


  • 2 cups white short grain or Arborio rice
  • 2 cups water
  • 2 cups of whole milk or coconut milk
  • 2tbsp of butter or vegan buttery spread
  • 1 cup fine brown sugar +4 tsp ground cinnamon (mixed)
  • 1 bottle dark ale
  • 1 blanched almond


  1. Place rice, water, and milk in a heavy-bottomed pan and bring to the boil. Turn heat down to low, and simmer gently for about 20-30 minutes or until all liquid has been absorbed and rice is tender. Remove from heat.
  2. Hide the almond in the pudding. Transfer to a large serving dish, and allow each guest to serve themselves (without digging around for the almond!) 
  3. Each guest can top their bowl with a knob of butter, a sprinkle of cinnamon sugar, and cover with about 1/4 cup of dark ale.

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