Rice á la Malta
The perfect and essential Swedish Christmas dessert. A must at your Christmas dessert table.
Ingredienser
Rice pudding
- 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
Decoration
- 4-6 star anise
- 100 gr pomegranate seeds
- 100 ml whipped cream
- 30 gr roasted almonds thinly sliced
Instruktioner
- 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.