Swedish Rice Pudding

Name: Swedish Rice Pudding
Total time: PT0D0H0M
Yield: serves 10-12
Ingredients: 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

Serves
serves 10-12

TODD COLEMAN

Serving this silky dessert at room temperature is the best way to bring out its subtle notes of citrus and spice.

Ingredients

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

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Instructions

Step 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.

Step 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.