This baked rice pudding is perfect to make if you have some leftover rice porridge. A perfect little dessert to serve with some apple sauce or berry compote.
In Swedish, this is called rispudding. Now you might wonder; Aren't rice pudding and rice porridge the same? Well, I think it might depend on where you live what you call things. This rice pudding can also be called oven-baked rice custard, especially if you are in the UK.
Check here for the basic recipe for Swedish rice porridge.
This dessert is especially popular in Sweden and Denmark in wintertime. That is when rice porridge is boiled in quantities, especially in December. Ris a la malta is another dessert made from leftover porridge.
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Ingredients
- Rice porridge
- Heavy cream- for a milk-free version use plant-based cream.
- Eggs
- Sugar-even powdered sugar works or another sweetener.
- Almonds
- Vanilla bean-you can replace this with vanilla extract
- Cardamom
- Butter
See the recipe card for quantities.
Instructions
- Slice the vanilla bean in half lengthwise, and scrape the seeds out of the pod with a knife.
- Butter your pans.
- Mix the porridge, cream, eggs, sugar, cardamom powder, and vanilla.
- Pour the mixture evenly into your pans. (makes 6 psc). Add some almonds on top.
- Bake at 435 F (225C) for 15 minutes
- Let the puddings cool, and decorate them with powdered sugar. Serve with apple jam or berry compote/berry soup.
Serve with
Here are some ideas on what to serve with this pudding. Of course, it can be eaten as it is. Serve with a cup of Swedish red wine glögg.
- Apple sauce
- Strawberry sauce- a thick strawberry soup as in the picture, this was Finnish pureed kiisseli.
- Plum jam
- Fresh strawberries
- Raspberries
- Strawberry jam
- Other berry jam
- Cherry compote
- Lingonberry jam
- Blueberry jam
- Raisin soup
- Sprinkled cinnamon and cream.
Variations
To top this rice pudding with almonds is quite traditional, but you can definitely make different versions. One version is to mix some saffron in the batter. This makes lovely yellow rice custards.
Another version is to have some lemon flavor. Mix 1-2 teaspoon of grated lemon zest in the batter to get a fresh lemony taste.
Equipment
You don't need any special equipment, but the oven dish you bake these in makes all the difference. I like to use creme brulee ramekins. There is a large variation of them. It makes it a bit fancier if everyone gets their own small dish to eat this from.
The amount of pudding mix makes 6 small ramekins as in the picture above or 4 larger ones as in the picture below.
Storing
Eat these preferably the same day as they are made. They can be stored in the fridge for the next day but need to be cooled down quickly since they contain rice.
Top tip
These even make for a really nice snack, they are not too sugar loaded or heavy in calories.
Food safety
Remember that rice is one of those foods you need to be a bit careful with, since it can cause food poisoning if left at room temperature for a longer time. Once the rice is prepared it should be chilled quickly if stored.
Other Swedish winter recipes
Swedish rice pudding
Equipment
- 6 oven-safe ramekins or one bigger pie form
Ingredients
- 2 cups leftover rice porridge (500g)
- ½ cup heavy cream
- 2 eggs
- 2 tablespoon sugar
- 1 teaspoon cardamom powder
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- ½ cup chopped or slivered almonds
- ½ teaspoon butter for pans
- 1 teaspoon powdered sugar as decoration
Instructions
- Slice the vanilla bean in half lengthwise, and scrape the seeds out of the pod with a knife.
- Butter your pans.
- Mix the porridge, cream, eggs, sugar, cardamom powder, and vanilla.
- Pour the mix evenly into your pans. Add some almonds on top.
- Bake at 435 F (225C) for 15 minutes
- Let the puddings cool and decorate them with powdered sugar. Serve with apple jam or berry compote/berry soup.
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