Liver, rice and treacle pudding

Name: Liver, rice and treacle pudding (Maksalaatikko)
Cuisine: Finnish
Ingredients: 200 ml/7 fl oz/scant 1 cup water; 15 ml/1 tbsp salt; 150 g/5 oz/¾ cup short grain rice; 1 litre/1¾ pints/4 cups milk; 25 g/1 oz/2 tbsp butter, plus extra for greasing; 1 onion, finely chopped; 400 g/14 oz calf’s, lamb’s or pig’s liver; 400 g/14 oz calf’s, lamb’s or pig’s liver; 400 g/14 oz calf’s, lamb’s or pig’s liver; 2 eggs; 60 ml/4 tbsp treacle (molasses) or dark corn syrup; 60 ml/4 tbsp treacle (molasses) or dark corn syrup; 60 ml/4 tbsp treacle (molasses) or dark corn syrup; 100 g/3¾ oz/⅔ cup raisins; 2.5 ml/½ tsp dried marjoram; 2.5 ml/½ tsp ground white pepper; lingonberries or another sharp berry, such as cranberries, to garnish; lingonberries or another sharp berry, such as cranberries, to garnish; lingonberries or another sharp berry, such as cranberries, to garnish

Maksalaatikko

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

This combination of ingredients may seem eccentric, but it tastes magnificent. The astringency of the liver is balanced by the sweetness of the dark syrup and raisins, and the finished dish is balanced by sharp lingonberries.

Ingredients

200 ml/7 fl oz/scant 1 cup water
15 m

Europe
United Kingdom
Finland
Dessert
Gluten-free

Method

Bring the water and salt to the boil in a pan that has a lid. Add the rice then, stirring continuously to prevent sticking, boil until the water evaporates. Add the milk, lower the heat, cover, and simmer for about 30 minutes until cooked through.
Preheat the oven to 180°C/350°F/Gas