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Rice á la Malta

The perfect and essential Swedish Christmas dessert. A must at your Christmas dessert table.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Breakfast, Dessert
Cuisine: Scandinavian, Swedish
Keyword: Christmas
Servings: 4 people
Calories: 350kcal
Author: Caroline Vass

Ingredients

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

Instructions

  • 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.