Swedish Rice Pudding
Serving this silky dessert at room temperature is the best way to bring out its subtle notes of citrus and spice.
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Photo: Todd Coleman
1 1/2 cups fruit preserves, preferably
cloudberry or raspberry
2 oranges, peeled and cut into segments
1 cup basmati rice
1 tsp. kosher salt
4 cups heavy cream
2 sticks cinnamon
1 cup confectioners' sugar
1/2 cup vanilla sugar
1. Put preserves into a 1-qt. saucepan and bring to a simmer over medium heat; cook until slightly reduced and thickened, about 5 minutes. Roughly chop orange segments and stir into preserves. Remove pan from heat; set aside.
2. Combine rice, salt, and 2 cups water in a 2-qt. saucepan and bring to a boil, stirring occasionally. Reduce heat to low, cover partially, and simmer until water is absorbed, 8–10 minutes. Stir in 3 cups heavy cream and cinnamon and bring to boil. Reduce heat to low, cover partially, and simmer, stirring occasioanally, until rice is tender and mixture has thickened, 30–35 minutes. Remove pan from heat and transfer rice mixture to a large bowl; let cool for 15 minutes. Stir confectioners' sugar into rice mixture. Whisk remaining cream in a medium bowl until soft peaks form; add vanilla sugar to cream and whisk until stiff peaks form. Fold whipped cream into rice mixture. Scoop pudding into serving bowls and top with preserves. Serve at room temperature.
SERVES 10 – 12
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