This Rice dessert- rice a la malta is a traditional Swedish one. Perfect for making when you have leftover rice porridge. This is made with rice, whipped cream, oranges, and almonds.
This rice dessert is especially popular during Christmas and winter since Rice porridge is often cooked.
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Background
So, the name might sound funny since this dessert is traditionally Scandinavian. There are speculations about the name. There is a French culinary term, A la maltaise that refers to a dish prepared with butter and orange juice or zest. This combination is often used to flavor sauces, soups, and other dishes.
The term is derived from the island of Malta, which is known for its citrus fruits, especially blood oranges. There is, for example, a sauce called Maltaise sauce which is a hollandaise sauce with blood oranges.
This same dessert served with cherry compote is traditional in Denmark and called Risalamande. That name came from the French riz à l’amande, meaning “rice with almonds”.
So, this type of rice pudding with whipped cream and almonds is common throughout the nordic countries, with all having their own variation. In Finland, we love both variations and are eating appelsiiniriisi (orange rice) and risalamande (the danish version).
Ingredients
- Rice porridge (see here the recipe)
- Whipping cream
- Oranges
- Confectioners sugar
- Almonds-chopped, slices or slievered are all ok to use
- Vanilla extract. In Sweden and Finland, we use vanilla sugar.
See recipe card for quantities.
Instructions
- Grate the zest from your oranges. Cut the orange flesh into small pieces. Ensure you don't get the white parts since those taste bitter.
- Whip your cream.
- Add in your cold leftover rice porridge and sugar, and stir.
- Add in the chopped orange pieces and the grated zest. Mix everything together.
- Toast your almonds on a dry pan so they get some brown color.
- Serve your rice a la malta from individual dessert bowls or a large one. Decorate with oranges and chopped almonds.
Variations and Substitutions
Vegan Rice a la malta: Boil your rice porridge in a plant-based milk like rice milk. For this recipe use a plant-based whipping product like oat whip.
If you like to make some variations to this it is delicious to add some cinnamon or chopped white chocolate in the mix. To replace som whipped cream, even some whipped vanilla cream cheese works.
In this recipe, I added the almonds on top but you can add some chopped almonds in the mix also.
If you want to transform this dessert to a healthier snack, then add only half whipped cream and one package of Swedish keso-kesella, cottage cheese.
Storing
This dessert is best eaten on the same day. This is because the oranges and cream can get soggy if stored longer. If you make this ahead of time, stir it first and decorate it before serving.
Remember that rice is one of those foods you need to be careful with. Once the rice is prepared, it should not be left at room temperature but chilled quickly if stored. This is because it can get a food-poisoning bacteria called bacillus cereus.
Top tip
If you are not a fan of oranges, you can transform this dessert into Risalamande. Just leave the oranges out and serve the rice dessert with cherry compote.
Other holiday foods
Rice a la Malta
Ingredients
- 2 cups cooled rice porridge (500g)
- 3 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipping cream
- 2 oranges
On top
- ¼ cup slivered or sliced almonds
- 1 orange as decoration
Instructions
- Grate the zest from your oranges. Cut the orange flesh into small pieces. Ensure you don't get the white parts since those taste bitter.
- Toast your almonds on a dry pan so they get some brown color. Let them to cool down.
- Whip your cream so its light and fluffy, quite firm.
- Add in your cold leftover rice porridge, orange zest orange pieces, and sugar. Stir so everything is mixed.
- Serve your rice a la malta from individual dessert bowls or one large one. Decorate with oranges and chopped almonds.
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