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Fish Pudding

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is tradtionally a "left over dinner", to make it from scratch takes longer but it is worth it. In Sweden we have a porridge called rice porridge - it is a bit like the British rice pudding, but ours can be made neutral, not sweet or savoury. I tend to make it neutral and sweeten a portion at the the table for breakfast or for dessert because if I have more left I can make this or any other savoury dish that demands rice porridge. It is said to be made on pearl or pudding rice but you get the same result with any sticky rice except Uncle Ben's. Then there is the dill, I use for one portions 1 tablespoon, but use as much as you like and if you can't find dillweed fresh or frozen don't use dried, it is horrible, then use parsley fresh.

This is tradtionally a "left over dinner", to make it from scratch takes longer but it is worth it. In Sweden we have a porridge called rice porridge - it is a bit like the British rice pudding, but ours can be made neutral, not sweet or savoury. I tend to make it neutral and sweeten a portion at the the table for breakfast or for dessert because if I have more left I can make this or any other savoury dish that demands rice porridge. It is said to be made on pearl or pudding rice but you get the same result with any sticky rice except Uncle Ben's. Then there is the dill, I use for one portions 1 tablespoon, but use as much as you like and if you can't find dillweed fresh or frozen don't use dried, it is horrible, then use parsley fresh.

Ingredients

Serves: 4

Metric Cups
  • 150 millilitres pudding rice (or sticky rice like jasmin and basmati)
  • 200 millilitres water
  • 600 millilitres milk
  • 400 grams fish meat (cooked, grilled, tinned or smoked, boneless)
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 tablespoons fresh parsley (or dill weed)
  • 5 fluid ounces pudding rice (or sticky rice like jasmin and basmati)
  • 7 fluid ounces water
  • 21 fluid ounces milk
  • 14⅛ ounces fish meat (cooked, grilled, tinned or smoked, boneless)
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 tablespoons fresh parsley (or dill weed)

Method

Fish Pudding is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a saucepot add water and rice, let simmer for 10 minutes. Add the milk and put on the lid and simmer for 20 minutes. Set aside and let it swell for 10 minutes. This can be made the day before but then you need to add more milk, it should be like a good oat porridge, not a thick brick.
  • Go through the fish meat and look for inedible bits and bones. Crumble fish meat in bite size pieces.
  • Now turn on the oven to 225 C. It has to be hot before the lovely pudding goes in.
  • In a bowl stir rice porridge, egg, fish, salt, pepper and dill until well combined, there should be chunky bits of fish still.
  • Pour into a greased casserole dish and bake for 30 minutes.

  • In a saucepot add water and rice, let simmer for 10 minutes. Add the milk and put on the lid and simmer for 20 minutes. Set aside and let it swell for 10 minutes. This can be made the day before but then you need to add more milk, it should be like a good oat porridge, not a thick brick.
  • Go through the fish meat and look for inedible bits and bones. Crumble fish meat in bite size pieces.
  • Now turn on the oven to 225 C. It has to be hot before the lovely pudding goes in.
  • In a bowl stir rice porridge, egg, fish, salt, pepper and dill until well combined, there should be chunky bits of fish still.
  • Pour into a greased casserole dish and bake for 30 minutes.

    • Additional Information

    Serve with a wedge of lemon, a clarified warm butter and a salad. Some will serve this with potatoes but I find it a bit too much.

    Serve with a wedge of lemon, a clarified warm butter and a salad. Some will serve this with potatoes but I find it a bit too much.

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