Ris à la Malta (Swedish rice pudding with oranges)
60 min · 13 g protein · 235 cals / serving
Sweden's favourite Christmas dessert: cold rice porridge folded with softly whipped cream and vanilla, served with juicy clementine segments. Here most of the cream is replaced with whipped vanilla kvarg, so it stays light, cool and cloud-like with a gentle tang, and the rice is cooked in skimmed milk until creamy.
Ingredients
- 1/2 cup boiled quick-cook pudding rice, porridge rice (grötris)
- 3/4 cup + 1 tbsp water
- 2 1/2 cups skimmed milk, 0.5% fat, fortified
- a pinch salt
- 1 3/4 cups quark
- 1 1/2 tbsp granulated sugar
- 1 1/2 tsp vanilla sugar, vaniljsocker
- 3 1/2 tbsp heavy cream
To serve
- 6 clementines small citrus (clementine, mandarin, tangerine, satsuma), peeled and segmented
Steps
- Bring the rice, water and salt to a boil in a heavy saucepan and simmer for 10 minutes, until the water is almost gone. Pour in the milk, bring it back to a gentle boil, then cover and cook on the lowest heat for 35–40 minutes, stirring now and then, until the porridge is thick and creamy.
- Spread the porridge in a wide bowl and let it cool completely, then chill it for at least 2 hours. (Leftover risgrynsgröt from Christmas Eve morning works perfectly.)
- Whisk the kvarg with the sugar and vanilla sugar until smooth. Whip the cream by hand to soft peaks in a separate bowl. Break up the cold porridge with a fork, stir in the kvarg, then gently fold in the cream so it stays airy.
- Spoon into glasses or a serving bowl and top with the clementine segments. Serve cold.
Good to know
Where does the almond go?
The hidden almond belongs to the Christmas Eve porridge, and since Ris à la Malta is usually made from what is left of it, many families keep the custom: push one blanched almond into the rice in step 3, and whoever finds it gets a marzipan pig (or, the old saying goes, marries within the year).
With red sauce instead?
The old-fashioned way is a red berry sauce. Simmer 200 g of frozen raspberries or lingonberries with 1 tablespoon of sugar and 1 teaspoon of potato starch stirred in water, then chill. It is about the same score as the clementines.
Can I make it ahead?
Make the porridge up to two days ahead. Fold in the kvarg and cream no more than a few hours before serving, so the whipped cream holds.
Alternatives
Per
- Calories
- 82
- Protein
- (22%)
- 5 g
- Fat
- (16%)
- 1 g
- Carbohydrates
- (61%)
- 13 g
- of which sugar
- 7 g
- Fiber
- <1 g
- Sodium
- 85 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1409 kcal goes into the pot and 1875 g of ingredients comes out as about 1710 g of food: 82 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.