Ris à la malta | Vegan-Gluten free | Christmas

Hello my lovelies! Welcome to the third week of 5 weeks of Christmas. Can you believe it, we are half way through it's gone so fast! This week I want to make various desserts and I wanted to start it off with a dessert that is thought of very fondly here in Sweden, it is a very creamy, soft sweetness and smooth dessert which is normally consumed with juice in a bowl but I wanted to serve it a bit different with some apples and gingerbread. Here's my take on Ris à la malta. Check out below!

Serves 6 people.

What you need for cake:

200g gingerbread cookies

75g vegan butter

What you need for topping:

6 apples

3 tbsp butter

3 tbsp sugar

What you need for rice pudding:

2 dl (0.8 cup) pudding rice

4 dl (1.2 cup) water

6 dl (2 cups) vegan milk

1 cinnamon stick

1/2 tsp salt

What you need for filling:

8 dl (3.2 cups) cold rice pudding

2 dl (0.8 cup) vegan whipped cream

5 tbsp icing sugar

1 tsp vanilla

In a pot add pudding rice, water, cinnamon stick and salt and bring to a boil for 10 minutes under a lid. Then add the vegan milk, stir and allow the pudding rice swell on low heat with a lid for about 40 minutes. Set aside and allow to cool.

In a food processor add the gingerbread cookies and butter and blend until smooth. Divide the cake mixture into 6 dessert glasses and place in the fridge while we carry onto the next step.

Peel the apples, remove the cores and slice them into smaller pieces. Into a pan add the butter and fry off the apples until they soften should take about 5 minutes then add the sugar and fry another couple of minutes.

Add the rice pudding, icing sugar and vanilla sugar into a bowl and fold until it's all combined. In another bowl whisk the cream until it creates peaks and then gently fold

it into the rice porridge.

Divide the porridge into the glasses and top off with the apples.