What would a Swedish or Danish Christmas be like without ris à la Malta? Ris à la Malta is a creamy, fluffy rice pudding traditionally cooked with milk and mixed with whipped cream. Here is a plant-based version that tastes great!
2 ½ dl short grain white rice
5 dl water
¾ tsp salt
9 – 10 dl soy milk
2 pkg soy or oat whipping cream, like Alpro Airy & Creamy
½ dl chopped blanched almonds, optional
vanilla sugar, optional
powered sugar, optional
Bring the rice, water and salt to a boil. Cook covered for about 10 minutes over low heat, without stirring, or until most of the water is absorbed. Add the soy milk. Stir and bring to a boil again. Put the lid on and let the porridge slightly simmer on low heat for about 40 minutes without stirring. If the porridge is too thin, let it simmer a little longer. If it is too thick, add more soy milk and stir.
Pour the porridge in a dish and let it cool. Put in the fridge. When the porridge is completely cold whip the soy or oat whipping cream. Fold the cream into the porridge and mixed in the nuts, as desired. Add vanilla sugar and powdered sugar to taste. Serve with strawberry or cherry sauce.