Rice pudding with oranges


Swedish creamy rice pudding with orange

Apelsinris (rice pudding with orange) is a popular Christmas dessert. It is similar to ris à la Malta and uses leftover risgrynsgröt (rice pudding/porridge). Although it is usually served at Christmas it is just as good at any time of year.

This is adapted from a traditional recipe which is said to serve 4 Vikings. I think it will easily serve 8 people with normal appetites! John Duxbury




• Serve in individual dishes topped with orange segments or in one big dish garnished with slices of orange.

Browning almonds in a frying pan

• It looks nice garnished with roasted almond slivers: add a handful of almond flakes to a hot dry wok or a frying pan and cook until golden brown, tossing regularly so that they are evenly coloured.
• I like to garnish apelsinris with some caramelised oranges and serve the rest alongside in a dish, as shown at the top of the page. I think they give the dish a bit more flavour and anyone who doesn't like rice can simply have the caramelised oranges instead. See the recipe below.


500 g (2 cups) cold risgrynsgröt
4+ tbsp   orange juice
150 ml (⅔ cup) whipping cream
2-4   oranges
2-3 tbsp   vanilla sugar
25 g (1 oz) flaked almonds, optional
1 tbsp   chocolate curls


1. Mix the cold rice pudding with 4 tablespoons of orange juice.

2. Whip the cream until quite stiff. Fold into the cold rice pudding.

3. Peel the oranges and divide into segments. Cut the segments into bite sized pieces if they too large.

4. Add half of the orange segments to the creamy rice pudding and mix thoroughly.

5. Add 2 tablespoons of vanilla sugar and stir thoroughly. Have a taste and add more orange juice or vanilla sugar if desired.

Swedish style rice pudding with oranges and chocolate

6. Serve the pudding in individual bowls and garnish with the remaining orange segments. Add a whole almond, some toasted flaked almonds or some chocolate curls if desired.

Caramelised oranges

Apelsinris is normally made with fresh oranges, but if you like the idea of garnishing it with caramelised oranges then remove the peel and pith from four oranges and cut into thin slices. Bring 200 g (⅞ cup) caster (superfine) sugar and 125ml (½ cup) of cold water to the boil. Continue heating until a deep caramel colour then put the pan carefully in the sink. Cover your hand with an oven glove and slowly pour in 125ml (½ cup) of freshly boiled hot water. Beware of splashes from the bubbling syrup! Stir to dissolve the lumps, returning briefly to the hob if necessary. Allow to cool, then pour over the sliced oranges. Add some slices of the caramelised oranges to the top of the apelsinris and serve the rest separately.


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