I've found this recipe on Linda's Lomelio blog http://www.callmecupcake.se. Please check it necessarily. Linda is an absolute master of photography and what is more important, she is a baking goddess. Check her blog and you will give up your sugar-limitation diets immediately and run to your kitchen to try out one of her recipes 🙂
Ris a la Malta is typical Scandinavian Christmas dessert. In my opinion it is quite heavy and fullfilling as a dessert though, so I served it as a part of lazy Sunday breakfast. I've added organic blueberry jam, slices of fresh clementines and toasted almon flakes to break the creaminess.
My family's verdict after eating this pudding was: "Delicious"!!
Makes 3-4 servings
- 90 grams uncooked short grain white rice (I used jasmin rice)
- 200 ml water
- pinch of salt
- 500 ml milk
- 1 stik cinnamon
- 150 ml heavy cream
- 1 vanilla pod
- 1-2 tbsp powdered sugar, or to taste
Place the rice, water and salt in a saucepan. Let come to a boil and let simmer with the lid on for 10 minutes.
Add the milk and cinnamon stick.
Let mixture simmer gently on a low heat with the lid on until thickened, about 30-35 minutes, stirring every now and then to make sure it doesn’t burn.
Remove from heat, discard the cinnamon stick and let cool completely.
Whip the cream to soft peaks together with the vanilla and sugar.
Stir the whipped cream into the rice pudding.
Serve the ris à la malta with berry jam, orange slices and toasted almond flakes.