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Swedish Rice Pudding

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Today’s gluten-free holiday recipe feature is Swedish Rice Pudding. Basmati rice is cooked once in water and then allowed to simmer in heavy cream. Additional heavy cream is whisked until stiff peaks form and then mixed with vanilla sugar, which is then folded in to the cooked rice. Flavored with cinnamon and topped with fruit preserves, enhanced with oranges, you end up with a masterpiece for a dessert. Healthy and joyous eating!

Swedish Rice Pudding (Recipe courtesy


  • 1½ 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
  • ½ cup vanilla sugar


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.

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 occasionally, 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.

Serving yield = 10 to 12 servings.



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