Rice à la Malta

Ris à la Malta

Rice à la Malta

Ris à la Malta is a popular Christmas dessert. It is usually cooked for Christmas Eve and often forms part of a julbord (Christmas buffet). According to Wikipedia Ris à la Malta has nothing to do with Malta, the country. Apparently the name arose from a corruption of the Danish name, Risalamande. Get it? Me neither! If you can explain it more clearly please let me know! Also, why do all the Swedish recipes I have come across use a capital M for Malta if it has nothing to do with Malta the country!!


Anyway, back to the recipe. Although ris à la Malta uses leftover risgrynsgröt (rice pudding/porridge) it is by no means second best. Personally, I prefer it to risgrynsgröt.


Traditionally, the fruit sauce is made from hallonsaft (raspberry cordial/syrup). This stems from the days before freezers when all Swedes made saft (cordial/syrup) to provide a source of vitamin C for the winter. I prefer to make a slightly fruitier sauce using frozen raspberries, but I have also provided a recipe below for the traditional sauce. John Duxbury




• If you like this you might also like mandelris (rice with almond paste) and apelsinris (rice with oranges).
• Ris à la Malta is often garnished with slivers of almond.
• Any fruit cordial (syrup) can be used, but raspberry is the most popular.


Either: Traditional sauce

200 ml (1 cup)* fruit cordial (syrup)
300 ml (1½ cups) water
1½ tsp   potato flour (starch) or cornflour (cornstarch)

Or: Fruity sauce

250 g (1 cup) frozen raspberries, defrosted
2 tbsp   icing sugar (confectioner's sugar)
1 tbsp   lemon juice
¾ tsp   potato flour (starch) or cornflour (cornstarch)

Creamed rice

500 g (2 cups) cold rice pudding/porridge
150 ml (⅔ cup) whipping cream
1 tbsp   caster (superfine) sugar
2 tsp   vanilla sugar

*Don't mix units!


1. Either (for the traditional sauce): mix the cordial and water in a saucepan. Whisk in the flour (starch). Bring to the boil, stirring continually until it just begins to bubble. (Do not overcook the sauce because otherwise it will end up too gooey.) When cold transfer to a fridge to cool completely.

Or (for the fruity saucy): add the raspberries, sugar and lemon juice to a frying pan and heat gently until the sugar has all melted and the raspberries are soft. Pass the mixture through a sieve into a saucepan to remove the pips. Allow to cool slightly and then whisk in the flour (starch). Bring to the boil, stirring continually until it just begins to bubble. When cold transfer to a fridge to cool completely.

2. Whip the cream until quite stiff. Mix in the sugars. Fold into the cold rice pudding.

3. Serve the pudding in individual bowls and pour over some sauce. Garnish with slivers of almond if desired.


printer copy sb  printer version.pdf

Phone-and-tablet-h32  phone & tablet version.pdf



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