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Anna-Lena's Ris a la Malta (Swedish-Style Rice Pudding with Cream)
by Molly O'Neill
Anna-Lena Sköld, the manager of the kitchen at the American Swedish Institute, recommends Lars’ Own Scandinavian Style Porridge Rice. One can also use medium-grain rice; but instant rice is a no-no. Sköld makes the pudding the day before, and just before serving, she whips cream to soft peaks and carefully folds it into the rice mixture. The pudding is terrific on its own or it can be served with the simple fruit sauce below. Sköld uses Önos Jordgurbsaft, a Swedish strawberry juice to make the sauce. Cherry, blueberry, or even pomegranate juice could also be used.
For the pudding:
1 1/2 cups Scandinavian-style porridge rice (1 bag of Lars' Own) or medium-grain rice
3 1/2 cups water
2 teaspoons salt
6 cups milk
1/3 cup slivered or chopped almonds
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
For the sauce:
1 cup strawberry juice
1 cup plus 1/2 teaspoon water
1 teaspoon cornstarch or potato starch, plus more if needed
1. For the pudding, combine the rice, water, and salt in a 6-quart saucepan. Bring to a boil, reduce the heat to low, cover, and simmer 10 minutes. Stir in the milk, turn heat to medium-high and bring to a boil while stirring.
2. Reduce the heat to low, cover, and let the pudding cook, stirring every 10 minutes or so, until thickened, 30 to 40 minutes. Remove from the heat, stir in the almonds, sugar, and vanilla, and refrigerate until chilled.
3. Meanwhile, for the sauce, combine the juice and 1 cup water in a medium saucepan. Combine cornstarch or potato starch with the remaining 1/2 teaspoon water. Combine cornstarch mixture with juice mixture. Bring to a boil and cook a few minutes. Add more cornstarch, mixed with water, as necessary until sauce is thick enough to coat the back of a spoon.
4. When ready to serve, fold the whipped cream into the chilled pudding. Serve with strawberry sauce on the side.
Makes 12 servings.
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