Rice and Liver Pudding

Preparation info

  • For

    4 or 8

    • Difficulty


    • Ready in

      1 hr 45

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

This is my adaptation of a Finnish recipe given to me by Jaakko Rahola, who writes about food in Finland. He says that rice was first imported into that country in the seventeenth century, but that until the nineteenth century only the wealthy could afford it. Rice was a luxury that most people ate only on Christmas Day, usually as porridge.

This liver pudding intrigues me. The original version suggests that it should be served with a lot of butter and lingonberry j