Ris à la Malta
It wouldn’t be Christmas in my house without ‘Ris à la Malta’ A lightly sweetened rice pudding, infused with vanilla and cinnamon served with fruit. My Mother and Grandmother always used to serve it with a cherry compote, an appealing festive red next to the pure white of the rice looked so pretty. It’s traditionally served after the Christmas Julbord (Christmas Table) on Christmas Eve. The recipe in my house has evolved over the years, it was once a little stoggy and far too rich but my mother adapted the recipe to suit our changing tastes.
Lightly crushing the cardamom pods releases the black seeds and infusing the vanilla pod and cinnamon stick in the rice and milk will maximise their flavour.
Ris à la Malta
Prep
Cook
Total
Yield 4 Servings
Ingredients
- 80g Pudding Rice (short Grain)
- 200ml Water
- A pinch of Sea Salt
- 500ml Whole Milk
- 100ml Whipping Cream
- 2 Tbls Icing Sugar
- 1 Cinnamon Stick
Christmas Spiced Clementines
- 6 Clementines
- 90g Caster Sugar
- 90ml Water
- 2 Cardamom Pods
- 2 Cloves
- 1 Cinnamon Stick
Instructions
- Begin by combining the water with the sugar in a saucepan, add the cloves, cinnamon and cardamom pods. Heat gently on a medium heat until the sugar has dissolved, then simmer for a couple of minutes, remove from the heat and cool. Peel the clementines and remove as much of the pith from the fruit as possible. Slice and place in a bowl, pour over the sugar syrup and then refrigerate until needed.
- Combine the water with the rice and salt in a saucepan, bring to a simmer and cover, cook for 6 minutes. Add the milk, vanilla pod and cinnamon and bring back to a simmer and cook for 15-20 minutes, stir occasionally, making sure its not catching on the bottom. Remove from the heat, discard the vanilla and cinnamon stick and leave to cool completely.
- Whip the cream to soft peak, then stir into the rice with the icing sugar. Serve the rice with the clementines in syrup.
Courses Dessert
Cuisine Swedish
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