This is a Scandinavian dish, which goes from porridge to pudding. In Scandinavia, the typical porridge is cooked with cream or milk and finished with cinnamon or other spices with a bit of sweetness to make it more palatable. Over the years, traditional porridge evolved into a very elegant rice pudding or "risgrynsgrot" that now takes its place at the end of a meal as dessert.

Note: This recipe was adapted slightly to eliminate the use of un-cooked eggs.

Ingredients:
1/2 cup jasmine rice
6 tablespoons granulated sugar (divided)
1/3 teaspoon ground cardamom
2 cups milk (divided)
Four egg yolks
1/3 envelope (slightly rounded 1-teaspoon) gelatin, bloomed in 3-tablespoons cold water
1/3 teaspoon vanilla extract
Pinch of kosher salt
1/2 cup whipping cream, whipped
6 tablespoons superfine sugar for glaze
Ice cream (optional)
Lingonberry preserves (optional)

In medium saucepan, place rice, 3-tablespoons sugar, the cardamom and 1-2/3-cup milk. Cook covered, over low heat, stirring frequently (at least every minute) to prevent sticking on bottom. Cook about 25 minutes until almost dry; rice will be nearly done. Turn off heat.

Mix yolks, remaining 3-tablespoons sugar and remaining 1/3 cup milk in small, heavy saucepan. Cook over very low heat, stirring constantly, until mixture coats metal spoon with thin film, or reaches 160-degrees on thermometer. Set pan in ice water and stir to cool quickly.

Mix yolk mixture quickly, but carefully, into rice mixture with wooden spoon. Add gelatin, vanilla and salt and mix in. Place mixture in bowl over ice and when just cool, quickly fold in whipped heavy cream and divide mixture among six small (4 to 5-inch), shallow oven-safe baking dishes. Smooth the top surface and cover with plastic wrap. Refrigerate overnight.

Next day, sprinkle each pudding evenly with 1-tablespoon of the sugar. Carefully glaze with propane torch until golden brown. Serve with small scoop of ice cream or frozen yogurt and drizzle of lingonberry preserves, if desired. Recipe makes six servings.

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