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Swedish Rice Pudding with Sour Cherries in Syrup

Swedish Rice Pudding

Rich, creamy and easy to whip up.  This starts off as a wonderful rice porridge that could be your next breakfast treat. But whipped cream and spices turn it into a decadent dessert.  Top it with a berry compote or cherries in syrup and you will be rockin' it the Scandi way!

Course Dessert
Cuisine Norwegian, Swedish
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6

Ingredients

Porridge

  • 1 1/2 cups plus 2 tbsp short grain rice arborio etc (180 grams; 6 1/2 oz)
  • good pinch of salt
  • 3 1/4 cups milk (800 ml; 28 fl oz) I used whole milk, but feel free to use low fat.
  • 1 cinnamon stick

Pudding

  • 1 2/3 cups whipping cream (400 ml; 14 fl oz)
  • sugar to taste start with 1/2 cup (100 grams; 4 oz
  • ground cardamom I used 1 tsp
  • ground cinnamon I used 1 tsp

Topping

  • berries macerated in sugar or wine use the juices
  • berries cooked down in sugar and thickened with a little cornstarch
  • Swirls of strawberry jam
  • Orange segments and chopped chocolate
  • Whatever you would like!

Instructions

Porridge

  1. Put the rice and salt into a heavy bottomed pot. Add 1 2/3 cups water (400 ml; 14 fl oz).
  2. Bring to a boil over medium heat, stirring constantly.
  3. Once at a boil, lower the heat and add the milk. Add the cinnamon stick.
  4. Continue simmering for another 35 minutes or so, stirring every once in a while. It should be kept at a gentle simmer. Don't stir too often, you don't want to break up the grains of rice.
  5. If the porridge becomes too thick before the rice is tender, adjust the consistency with more milk.

  6. You can stop here and serve this for breakfast. Add some more milk, some sugar, cinnamon, dried fruit, butter, whatever makes you happy.  You can make it up to here and let it chill.  Before continuing with the rest of the recipe, which will take all of 10 minutes, pull it out to warm up, making it easier to fold the cream into.

Pudding.

  1. Chill the porridge to at least room temperature.
  2. Whip up the cream to soft peaks.
  3. Sweeten the porridge with the sugar. Start with 1/2 cup and add more if desired. You can also add more cinnamon and cardamom at this time.
  4. Fold in half of the cream gently through the porridge. Once it has been incorporated, fold in the remaining cream.
  5. Serve with toppings of your choice.

Recipe Notes

The original recipe says that this feeds four.  I find as a dessert, that this will feed closer to six. 

If there are leftovers, they would be great for breakfast.

You can gently reheat with a bit of milk if you find that it has thickened up in the fridge overnight.

Recipe from The Nordic Baking Book by Magnus Nilsson