Swedish Rice Pudding/ris a la Malta
8 cups of Milk
4 cups of Medium grain rice
2 cups of sugar
2 teaspoons salt
4 cups heavy whipping cream
2 teaspoon pure vanilla extract
In a large sauce pan add the first four ingredients. Cook for 1 hour 10 minutes or until thick at medium heat, just below boiling. Be sure to consistently stir with a flat, wooden spoon or heat tolerant silicone. (at this point it is rice porridge, and is delicious)
Turn off heat. Take room temperature eggs and whisk them thoroughly adding a some of the hot pudding mixture to the eggs to temper the mixture. slowly incorporate the eggs back into the pudding.Return the pudding to the medium heat and slowly stir as you bring the pudding back to a boil. (
Take pan off heat. put pudding in glass bowl cover with saran wrap and cool for 6-24 hours.
Whip 4 cups of heavy whipping cream and 2 tsp. of pure vanilla extract.
Fold the whipped cream to the cooled mixture until it is fully enveloped.
Keep pudding refrigerated, it lasts about 1 week.
Amaretto rice pudding
omit vanilla extract and instead add 2 ts. of almond flavoring
Chocolate rice pudding
In a microwave melt 1 cup of milk chocolate chips with 1/2 cup of heavy cream for 2 minutes. Whisk until shiny and add to the cooled pudding before adding the vanilla whipped cream.
Raspberry rice pudding
Add a bag of frozen raspberries and mix into the pudding fully incorparating and then fold in the vanilla whipped cream.
This recipe makes a whole bunch of rice pudding and can easily be halved.