Updated: 12/05/2016 3:51 PM | Print Story |  Email

Swedish Rice Pudding

It’s a meal, it’s a dessert, and if you’ve never tried it, we think you’re missing out. Rice Pudding can be found in nearly every area of the world, but this Swedish dish is often served during the holidays. Of course we wanted to learn how to make it so we turned to the most lovely Swede we know. Eva Sabet, owner of Swedish Crown Bakery in Anoka, joined us to make Rice a la Malta.


Swedish Rice Pudding

2/3 cup Swedish sushi rice or Arborio rice is ok too, but sushi rice is preferred
1 1/4 cup water
1 tsp sea salt
1 TBSP butter
1 TBSP sugar
2.5 cup whole milk
3/4 cup organic heavy cream (there is a big difference, regular often has xanthan or guar gum added which can cause separation in the porridge)
1 long or 2 short cinnamon stick

Use a pot with a thick bottom or enameled cast iron. Wash the rice in cold water until the water is clear. Add water, salt & cinnamon stick, bring to a boil and cook on medium heat for exactly 10 min. Add milk, cream, butter & sugar to the rice and give it a good stir. Make sure it is not sticking in the bottom of the pot. Bring it to a quick boil and immediately set the heat to the lowest possible point and let the pudding "swell" for 45-60 min. It is cooked when the rice is nicely swollen and tender & the sauce creamy thick. When ready, pull aside, add the sugar and let it cool. As it is cooling it is thickening more. Serve warm or cold with some jam, cinnamon sugar or make "Ris a la Malta" aka "Rice with almond


Swedish "Ris a la Malta"/ "Rise with almond"

1.5 cup rice pudding home made
3/4 cup heavy cream
2 T powdered sugar
1 tsp vanilla sugar

Whip the cream nice and firm with the powdered sugar & vanilla, be careful not to whip butter out of it. Nicely fold in the cooled pudding into the cream and keep folding until well incorporated. Add mandarin wedges & almond slivers to the mixture or jam of choice or sprinkle some cinnamon. Enjoy this delicate Holiday dessert