In other words: a very easy recipe, both creamy and fruity, with some delicate hints of spices. Everything I love!
I have always had a thing for rice pudding, I can’t explain why, I just love it. In Sweden, we usually serve rice pudding around Christmas and we call it Ris à la Malta (or Risalamande). The tradition wants that we hide a whole almond inside, and the person who finds it should receive a gift.
Apparently the name has nothing to do with Malta and the origins of this recipe are not clear. Anyway, Christmas is now behind us, and Swedish tradition aside, there is always a good reason to eat some rice pudding, right?
The thing is that today I’m taking part in the monthly French culinary challenge Bataille Food organized by my good friend Epices & Moi and this time we have to create a recipe involving some citrus fruits as well as something creamy. Somehow I figured that this Swedish rice pudding with spiced oranges was the one!
For the record, I made an gigantic version of this sweet dessert for 20 people back in December and it was a huge success!
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In other words: a very easy recipe, both creamy and fruity, with some delicate hints of spices. Everything I love!
Ingredients
- For the rice pudding:
- 13,5 oz water
- 2 Tablespoons butter
- 1/2 teaspoon salt
- 3/4 cup (170g) round rice
- 1 cinnamon stick
- 4 1/4 cups (1L) milk
- 1 cup (240 ml) whipped cream
- 1/4 cup (30g) icing sugar
- 1/2 teaspoon vanilla sugar
For the spiced oranges:
- 2 oranges, peeled and sliced about 1/4 in thick
- 2 blood oranges, peeled and sliced about 1/4 in thick
- 6,8 oz water
- 1 cinnamon stick
- 3 star anises
- 1 1/4 cup (255g) granulated sugar
Instructions
- Spiced oranges: Put the oranges in a large bowl. Bring the water with the spices to boil in a saucepan and let simmer for about 5 minutes. Remove the saucepan from the heat and add the sugar. Stir until the sugar is dissolved. Soak for at least 2 hours.
- For the rice pudding: put water, butter and salt in a large saucepan and bring to the boil. Add in the rice and the cinnamon stick and let simmer for about 10 minutes under cover. Pour the milk and let swell under low heat for about 45 minutes. Let the rice pudding cool.
- Whisp together the whipped cream with the icing sugar and vanilla sugar, then turn together with the rice.
- Pour the rice into 6 to 8 glass jars (depending on their sizes), filled until the two thirds only. Set a slice of orange over each jar, then cover with the remaining rice. Cover with a last slice of orange. Chill until serving.
Nathy Kalou says
February 4, 2015 at 5:33 pmj’ai moi aussi un amour très spécial pour le riz au lait … et cette version suédoise me séduit tout particulièrement. Douceur, réconfort, … et pep’s ! la perfection. 🙂
Delphine Fortin says
February 17, 2015 at 6:06 pm
Jenna says
February 4, 2015 at 5:39 pmMoi aussi j’adore le riz au lait ça me rapelle tant de souvenirs … Il as l’air topppppisssime !!!!
Et quelle superbes photos Del j’adore
… MERCI 🙂
Belle participation au Bataille Food #20
Jenna
Delphine Fortin says
February 17, 2015 at 6:05 pm
Marion says
February 4, 2015 at 5:48 pmJ’adore le riz au lait mais je n’en fait jamais et j’ai tort… je sais ! Mais avec une recette comme la tienne, il n’y a plus qu’à…
Delphine Fortin says
February 17, 2015 at 6:04 pm
Babeth De Lille says
February 4, 2015 at 6:36 pmmerci pour cette très jolie idée!….je garde cette recette….
Delphine Fortin says
February 17, 2015 at 6:03 pm
laura says
February 4, 2015 at 6:44 pmc’est une super idée ta présentation ! j’adore
Delphine Fortin says
February 17, 2015 at 6:02 pm
Petite Cuillère et Charentaises says
February 4, 2015 at 6:47 pmToujours de très belles idées Delphine ! La présentation est très gourmande et ce dessert m’a l’air délicieux.
Delphine Fortin says
February 17, 2015 at 6:01 pm
Susie Gall says
February 4, 2015 at 8:00 pmI LOVE this recipe and the presentation, Del. Simply beautiful and it looks delicious!! Great job!
Delphine Fortin says
February 17, 2015 at 6:02 pm
LaKiwiZine says
February 4, 2015 at 8:06 pmça me plaît beaucoup, ça doit être très savoureux!
Delphine Fortin says
February 17, 2015 at 6:00 pm
yas says
February 4, 2015 at 8:07 pmJ’adore le riz au lait et ta version me plait beaucoup!!!!!Bonne soirée ma belle!!
Delphine Fortin says
February 17, 2015 at 5:59 pm
Nicole Neverman says
February 4, 2015 at 8:21 pmThis rice pudding sounds absolutely fantastic!! Love the spiced oranges, bet they make this pudding even more amazing!
Delphine Fortin says
February 17, 2015 at 5:58 pm
Stephanie cuisine moi un mouton says
February 4, 2015 at 8:40 pmJ’adore, les photos sont très douces et le riz au lait mon dieu c’est à tomber! Très bonne idée pour cette Bataille!Gros bisous
Delphine Fortin says
February 17, 2015 at 5:57 pm
Debi @ Life Currents says
February 4, 2015 at 11:59 pmThis is beautiful! I think rice pudding is one of the best desserts, and you’ve made it look awesome! I’ve yummed it to make later.
Delphine Fortin says
February 17, 2015 at 5:57 pm
Linda (Meal Planning Maven) says
February 5, 2015 at 1:09 amWhat a gorgeous dish! You have taken comfort food to whole new level with this one!
Delphine Fortin says
February 17, 2015 at 5:55 pm
Alison says
February 5, 2015 at 5:33 amSuperbe recette, j’ai envie d’y plonger ma cuillère, ça a l’air à la fois onctueux, crémeux, frais… miam!
Delphine Fortin says
February 17, 2015 at 5:54 pm
La Cuisine de Lillie says
February 5, 2015 at 8:11 amQuelle belle participation! J’adore aussi le riz au lait, surtout la version à l’espagnole, à laquelle je rajouter citron, parfois de l’orange et de la cannelle! je serais ravie de goûter à cette version suédoise! Miam! Et quelles jolies photos! Lillie 🙂
Delphine Fortin says
February 17, 2015 at 5:53 pm
Lyne says
February 5, 2015 at 11:54 amOh quelles si jolies photos … Pour un sublime riz au lait suédois ! Je suis sous le charme … Moi qui ai tant de souvenirs autour du riz au lait ! Pour la petite histoire … J’ai grandi dans une boulangerie-pâtisserie entourée de mes grands-parents et ça me rappelle l’image de mon grand-père tournant et tournant dans son énorme casserole de riz au lait pour préparer une spécialité de ma région, la tarte au riz … Ce qu’il a pu jurer lorsqu’il s’absentait quelques instants et que son riz brûlait … 🙁 Merci Del pour ce si joli souvenir …
Merci beaucoup pour ta douce et si jolie participation à la Bataille Food. 😉
Bisous et très belle journée à toi !
Delphine Fortin says
February 17, 2015 at 5:53 pm
Elo says
February 5, 2015 at 3:38 pmSi tu savais comme j’adore le riz au lait, il m’évoque tant de souvenirs d’enfances.
Et si en plus tu l’associe a ton pays, que je rêve de visiter et dont la culture et cuisine me passionne..
Del, je ne peu que être fan de ta participation
Bravo
Delphine Fortin says
February 17, 2015 at 5:51 pm
Mag de saveursetlectures says
February 6, 2015 at 5:28 pmBen comment ça se fait? Je t’ai ratée hier…. Suis pas fan de riz au lait mais le tien me fait de l’oeil et je gouterais bien.. Bises.
Delphine Fortin says
February 17, 2015 at 5:50 pm
Lucile says
February 6, 2015 at 8:41 pmBelle idée que cette version de riz au lait. Tu as réussi à sublimer un dessert tellement classique.
Chapeau !!
Delphine Fortin says
February 17, 2015 at 5:49 pm
Valérie / Framboises et bergamote says
February 7, 2015 at 8:33 amMerci de nous faire découvrir cette version du riz au lait …
Je suis une grande fan du riz au lait (mais fait maison uniquement !)
Belle journée à toi
Delphine Fortin says
February 17, 2015 at 5:48 pm
swathi says
March 2, 2015 at 1:26 amSwedish rice pudding looks delicious very nice , thanks for sharing with Hearth and soul blog hop, pinning
Delphine Fortin says
March 27, 2015 at 12:05 pm