RIS À LA MALTA
2 dl whipping cream
2 tbsp caster sugar
500 g cooked Swedish rice porridge
1 tbsp vanilla sugar
1 tsp ground cinnamon
1 pomegranate (optional)
Sweet fruit sauce (Saftsås), (optional).
This dish - despite the name - has no connection to Malta. The name is though to come from the Danish Risalamande, which in turn comes from the French Riz à l'amande = Rice with almond.
Whisk the cream with the sugar. Mix it with the cooked rice. Peel the organges with an knife and cut away the skin. Cut the fileted orange segments in to smaller pieces. Mix the oranges with the porridge and cream mix. Place in serving bowls. Top with orange pieces and pommegrante kernels (optional). Top with a little cinnamon powder.
In some Nordic countries, and in parts of Sweden it's traiditonal to serve the Ris à la Malta with Sweet fruit sauce (Saftsås), (optional).
Rice porridge is a traditional breakfast on Christmas eve morning in Sweden. It's served hot in a serving dish which contains one almond. The person who ends up with the almond in his/her bowl gets to make a wish.
Any left over rice from the breakfast is perfect to make Ris à la Malta for dessert on Christmas Day.