• Home
• Recipes
• Baking and desserts
• Swedish baked rice pudding

Swedish baked rice pudding

• Sebastian Graus

Save recipe

Serves 8

Easy

Prep: 15 mins

Cook: 1 hr

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This make-ahead baked rice pudding flavoured with cinnamon and orange is a simple Christmas dessert that incorporates a playful Swedish festive tradition.

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Rice pudding ice cream

A star rating of 0 out of 5.0 ratings

Buttermilk burnt rice pudding

A star rating of 0 out of 5.0 ratings

Saffron and cardamom rice pudding

A star rating of 0 out of 5.0 ratings

Recipe author Sebastian Graus says, "Rice pudding is a Christmas Eve staple in my family, always ladled out at lunch before the festivities begin. This baked version is simple to prepare in advance and tastes just as good the next day. Don’t forget the almond – whoever finds it is said to win good fortune for the year."

Try Sebastian's Swedish baked rice pudding, then discover cardamom rice pudding, classic rice pudding and Spanish rice pudding. Find more Christmas dessert recipes here.

Swedish baked rice pudding recipe

Ingredients

Nutrition

• 3 tbsp salted butter

• 250g pudding rice or arborio rice

• 800ml whole milk

• 300ml double cream

• 1 tsp ground cinnamon

  plus a sprinkle

• 8 tbsp granulated sugar

  plus extra to serve

• 1 blanched almond (optional)

• 3 oranges

• single cream or cold milk

  to serve

Nutrition: per serving

• kcal496
• fat28g
• saturates18g
• carbs52g
• sugars29g
• fibre2g
• protein6g
• salt0.7g

Ad

Method

• step 1

  Melt the butter in a large pan over a medium heat. Cook the rice for 2-3 mins until the butter turns nutty and golden. Pour in 400ml of water and ¾ tsp of salt, then cook for 5 mins until the liquid has been absorbed.

• step 2

  Mix in the milk and simmer gently for 25 mins, stirring often to prevent sticking, until the rice is almost tender. Add the cream, cinnamon and 3 tbsp of the sugar.

• step 3

  Heat the oven to 200C/180C fan/gas 6. Tip the rice pudding into a 25cm baking dish, nestle in the almond (if using), scatter with the remaining sugar and a little cinnamon, then bake for 20-25 mins until the top is golden but the centre still has a gentle wobble. Rest for 10 mins.

• step 4

  Meanwhile, supreme the oranges: slice off the tops and bases, cut away the peel and pith, then cut between the membranes to release neat, skinless segments.

• step 5

  Serve the pudding warm with the orange segments, single cream or cold milk and extra sugar on the side if you like.

More easy Scandinavian recipes

Authors

Sebastian Graus

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue