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Home » Swedish recipes

Swedish rice pudding

Published: Dec 1, 2022 · by Cecilia Hoikka · Affiliate links are marked with an *asterix

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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.

small ports with oven baked rice pudding and almonds on top.

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.

Jump to:
  • Ingredients
  • Instructions
  • Serve with
  • Variations
  • Equipment
  • Storing
  • Top tip
  • Food safety
  • Other Swedish winter recipes
  • Swedish rice pudding

Ingredients

rice pudding ingredients in small bowls on blue surface
  • 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.

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Instructions

vanilla bean being cut
  1. Slice the vanilla bean in half lengthwise, and scrape the seeds out of the pod with a knife.
small buttered white cups.
  1. Butter your pans.
batter with chunk of rice porridge.
  1. Mix the porridge, cream, eggs, sugar, cardamom powder, and vanilla.
mixture in small ramekins with almond slices.
  1. Pour the mixture evenly into your pans. (makes 6 psc). Add some almonds on top.
  2. Bake at 435 F (225C) for 15 minutes
  1. Let the puddings cool, and decorate them with powdered sugar. Serve with apple jam or berry compote/berry soup.
rice pudding ramekins decorated with powdered sugar and a can of strawberry puree next to them.

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.

two thin black and white creme brulee ramekins with rice custard.

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

  • Brända mandlar- Swedish Candied Almonds
  • Knäck-Swedish toffee
  • Swedish Semla
  • Scandinavian Gingerbread spice mix
closeup on 4 oven baked rice pudding jars.

Swedish rice pudding

Oven-baked rice pudding made from leftover rice porridge. Can be called also rice custard.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Dessert
Cuisine Swedish
Servings 6
Calories 184 kcal

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.

Notes

If you need to store these, keep them in the fridge at max 42 F for the next day. 
Check the full instructions on how to make rice porridge on my other recipe
 

Nutrition

Serving: 1servingCalories: 184kcalCarbohydrates: 17.3gProtein: 5.9gFat: 10gSaturated Fat: 6gFiber: 0.2gSugar: 4g
Tried this recipe?Let us know how it was!
« Brända mandlar- Swedish Candied Almonds
Rice a la malta-rice pudding with oranges »

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Hi, I'm Cecilia. I want to share Scandinavian and Nordic recipes for you who want to connect with your Nordic heritage and learn to make delicious, simple Scandinavian food and learn about the food culture.

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