Sophie’s note
A long table out in the sun with all my family gathered around is my idea of Christmas lunch perfection ... and you can just keep adding trestles if numbers blow out!
“This is what we have pretty much every time there’s a big family gathering. The fish steams on the stovetop in under an hour, so there’s no carry-on with hot ovens or worry if that massive turkey is cooked.”
-Sophie
Rice pudding
SERVES 8 PREP + COOK TIME 45 MINUTES
Inspired by my Danish grandfather’s own family traditions, every Christmas Eve we commence the meal with a small bowl of rice pudding (risengrød) topped with a cube of butter and a good sprinkle of cinnamon sugar. A blanched almond is hidden in one of the bowls and the person who finds it must hide that fact until the end of the meal. If they succeed in keeping it hidden, they get a little gift – usually a box of choccies
2 cups (400g) arborio rice
2 litres full-cream milk
½ cup (110g) caster sugar
1 vanilla bean, split lengthways
cold, cubed butter, to serve
CINNAMON SUGAR
½ cup (110g) caster sugar
¼ teaspoon ground cinnamon, or to taste
Put the rice in a large saucepan and add ¾ cup (185ml) water. Bring to the boil, stirring often so the rice doesn’t catch on the bottom of the pan, then cook for 2 minutes. Add the milk and sugar, scrape in the vanilla seeds and add the pod. Stir well and cook over low heat, stirring occasionally, for 35–40 minutes or
