Prepare for a week filled with new christmas recipes as Christmas is in only a week. Well, it is in Sweden. The reason why is that before the vikings converted to Christianity they actually already celebrated a pagan festival on the 24th of December. This festive celebration was of that they thought it was the darkest day of the year and therefore celebrated that it could only get better from there. Funny, huh? Therefore they kept celebrating on the 24th even though it was a day too early, and here we are.
However, look at this. This is in, my opinion, a dessert for kings. Or at least my whole family. It is easily prepared in the advance and can be served with any fruit or topping of choice. I personally like the combination of saffron rice pudding with cherries, raspberries and almonds. Rice pudding has a rather interesting part in the Swedish Christmas traditions. So to all of you who might be interested this is just some facts about the traditional dish:
The first record of rice porridge being served in Sweden was in 1328, at the funeral wake for the father of St. Bridget of Sweden. In the 1700s, rice porridge/pudding was considered to be fashionable and was served at all the finest parties.
Rice pudding can be served at any time of year, but it is nearly always included as part of a julbord (Christmas buffet). It is normally dusted with cinnamon with an almond is hidden in the pudding. Whoever gets the almond gets a task, like composing thanks in rhyme for the meal or wash the dishes. In the old days, if a single young man or woman found the almond, it was a sign that the coming year would bring true love.
Finally it is important to put a dish of risgrynsgröt outside the front door for the Christmas elf, because otherwise he will get annoyed and cause mischief. In some families the risgrynsgröt should be put out before dawn on Christmas Eve, but others leave it until the evening.
Of course this is a twist on the classical neutral version, but that means it’s even better as a crowd pleasing desert to bring to the table.
Enjoy guys and happy Holidays!
Saffron brown Rice pudding parfait
[Vegan, whole food, refined sugar-, gluten-, oil-free]
Serving 4 servings Time 1 hour
- 2 dl / 1 cup minus 3 tbsp short grain round rice
- 4 dl / 1 2/3 cup water
- A pinch of salt
- 7,5-10 dl / 3-4 cups milk of choice
- One or two cinnamon sticks
- 3-6 tbsp sweetener of choice (I used honey)
- 1 package à 0,5g saffron
- Some cherries, raspberries or any berry jam of choice.
- Silvered roasted almonds
- Place the rice in a fine mesh sieve and rinse under cold water.
- Bring the water to the boil; stir in rice to prevent it sticking to the bottom or the sides. Cook on low to medium heat until most of the water has “disappeared”. If you’re using whole grain rice than this might take up to 30 minutes while polished only requires around 10 minutes.
- Add the milk and cinnamon. Bring to a boil and let swell in the absolute lowest heat possible for around 30-40 minutes. Remember to stir every now and then so the rice doesn’t stick to the bottom.
- When wanted consistency is achieved add sweetener to taste and saffron.