Swedish rice pudding

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.

Jump to:

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

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

6. 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.

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