Chef Mik's Ris ala Malta

Ris ala Malta is basically a sweet, chilled rice porage or pudding served at Christmas time on the "Julbord" (Scandinavian style Christmas buffet aka smorgasbord). Either way it’s a great dessert and simple to make. The key ingredient is the rice which is a short grain such as sushi rice or even better yet Arborio rice, both of which are high in starch thus it is important to rinse the rice well before cooking to wash away some of that starch. One thing to bare in mind though is, a key components that’s makes Japanese rice perfect for sushi is its high gluten content which binds liquid making it sticky to the touch, for those who suffer from celiac disease Arborio is the rice for you. Traditionally this dish is served with either a fruit sauce or fresh citrus such as oranges or mandarins. That said there are plenty of cooks and chefs who like to present it with an aspic on top most often prepared with fruit juice such as raspberry or orange juice, if you allow the aspic to begin to settle you can even add a slice of orange or maybe strawberry then pore a little more aspic over just to cover then simply chill for a nice presentation. As for me, well today I am serving my Ris ala Malta with a raspberry sauce prepared with one container fresh raspberries, the juice of one orange and sugar to taste. It can be rather filling as such I offer only a moderate serving and get about 10 portions out of this recipe. Also while I am not doing so today one thing I like to do from time to time is place a cinnamon stick in the liquid while cooking, I have even known those who have added cardamom to there’s. In closing let me simply add this; I think the best advice anyone can give before preparing this dish is not to over think it, simply try it once and when you succeed the next time you make it if you like try experimenting with it.

Shopping List

Short grain rice such as Arborio or Japanese sushi rice

Milk

Cream

Vanilla

Confectioner’s sugar

Baker’s sugar

Raspberries

Oranges

My Mad Method

Begin by rinsing 4dls rice well

Combine the rice along with 3dl’s water and 3dl’s whole milk in a sauce pan

Bring to a boil, cover reduce temperature and simmer for 20 minutes

When the rice is done, cool the rice to room temperature by spreading it out on a sheet pan

Meanwhile whip 6dl heavy cream to stiff peeks, just before its ready add confectioners sugar (powdered sugar) and vanilla to taste, it should be sweet

When the rice has cooled add it to a mixing bowl and fold in 2/3rds of the whipped cream, then gently fold in the remaining cream

Ready to serve!!

Ready to eat!!

If desired serve with additional whipped cream, and fruit sauce