There’s a Swedish Christmas dessert that is called rice á la Malta. Swedish rice pudding.
It’s sort of rice pudding that has nothing to do with Malta at all. However, most families have their own recipe for it. It’s mostly common during Christmas, but can, of course, be eaten all year long.
Swedish rice pudding
Rice pudding has been of those Christmas desserts that is must on the Swedish Christmas table. We even had it on our, even though we celebrated a very typical Hungarian Christmas.
None the less, my grandmother used to make it with canned sorted fruits and whipped cream. It’s quite a heavy dessert. I love it and I used to save myself for the dessert table. No surprise to anyone who knows me.
Since my grandmother died a couple of years ago, I’m the one who hosts Christmas every year. The Swedish rice pudding should not be forgotten.
However, this year I decided to make in a different way. Mixing in a fewer other flavours that are very common during Christmas. A modern take on the classical Swedish rice pudding.
Like a risotto
I made like I would a risotto, with love, butter and enough liquid. All the while, while constantly stirring. Well almost. But to bring out all the flavours properly you need to stir it. Make sure it’s not too thick and add flavours accordingly.
Saffron and elderberry goes very well with the classical dessert that is the Swedish rice pudding. They merry well and gives it a little more mature flavour. However it is also approved by teenager in the house!
Rice á la Malta
- 2 dl pudding rice
- 4-5 tbs butter
- 300 ml water
- 100 ml elderflower fruit syrup
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tbsp sugar
- 750 ml fat milk
- 50 ml heavy cream
Pears cooked in saffron
- 1-2 pears
- 500 ml water
- 0,5 gr saffron
- 2 tbsp honey
- 4-6 star anise
- 4-6 star anise
- 100 gr pomegranate seeds
- 100 ml whipped cream
- 30 gr roasted almonds thinly sliced
- Start by slicing the pears into thinner slices. Bring water, honey, star anise and saffron to a boil. Add the pears and cook on medium heat for about 10 minutes. Or until softened.
- In a thick-bottomed pot let the butter simmer and add the rice. Stir the rice until the surface is glossy and almost see through.
- Add the elderflower syrup and stir for about 4 minutes. Add the water and bring to a boil. To boil for about 5-6 minutes while constantly stirring.
- Add the sugar, salt, cinnamon and heavy cream. Bring down to a medium heat. Stir once more and add the milk. Let it simmer on low heat for about 40-50 minutes. Stir after 20 minutes. You may need to add a little milk. Add a little at the time. (It should have the same consistency as risotto.)
- Bring the pan to a heat on medium-high heat and roast the almonds. They should start to get golden after 1-2 minutes. Whip the whipped cream to a firm consistency.
- Top with the pears, star anise, whipped cream and pomegranate seeds.