Rice and Liver Pudding

Preparation info

  • Difficulty

    Easy

  • For

    4 or 8

    people

Appears in

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 jam. If you can’t get this jam, I would forget about the butter as well and serve the pudding as a light lunch, with a salad and a spicy Indian fruit chutney. It would be equally good as a pâté for a first course, accompanied by bread or toast if you wish.

The mixture described here can also be cooked as a sausage. If you do it this way, leave out the milk, so that the mixture is thicker. Proceed in the same way as for other sausages in this book (e.g. 225) and serve cold or hot.

Jaakko describes this dish as a liver casserole. He says it is similar to the Swedish korvkake or sausage cake and to the Scottish haggis, except that it uses rice instead of oats.

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Preparation: 35 minutes
Cooking: 70–90 minutes

Ingredients

  • 225 g/8 oz/1 cup short grain or Thai Fragrant rice, washed and drained
  • 670 ml/24 fl oz/3 cups water
  • 2 tsp salt
  • 505 ml/18 fl oz/ cups milk
  • 2 eggs
  • 56 g/2 oz butter
  • 1 onion, chopped
  • 450 g/1 lb liver: chicken, calf, or pig, minced, or blended until smooth
  • 112 g/4 oz/ cup raisins or dried apricots, chopped (optional)
  • 2 tsp treacle or honey (optional)
  • 1 tsp finely chopped ginger root
  • 1 tsp finely chopped marjoram
  • 1 tsp salt

Method

Boil the rice in the salted water, uncovered, for 10–15 minutes. Remove from the heat and stir in the cold milk, mixing it well. Keep aside. Preheat the oven to 160°C/320°F/Gas Mark 3.

In a frying pan, fry the onion in the butter until slightly browned. Cool this a little, then mix it, with all the other ingredients, into the rice. The mixture must be well seasoned, sweetish, and thin, because it thickens as it bakes.

Butter an ovenproof dish and pour the mixture into it. Dot some more butter on top, and bake for 70–90 minutes. Serve hot, as suggested above.