{"id":4661,"date":"2025-09-08T17:40:04","date_gmt":"2025-09-08T15:40:04","guid":{"rendered":"https:\/\/madebymary.se\/?p=4661"},"modified":"2025-09-12T18:25:30","modified_gmt":"2025-09-12T16:25:30","slug":"ris-a-la-malta","status":"publish","type":"post","link":"https:\/\/madebymary.se\/en\/ris-a-la-malta\/","title":{"rendered":"Ris a la Malta"},"content":{"rendered":"

Ris a la Malta \u00e4r en klassiker p\u00e5 det svenska julbordet, men dess namn har f\u00f6rbryllat b\u00e5de historiker och mat\u00e4lskare. Trots associationen till \u00f6n Malta finns ingen direkt koppling dit. Tv\u00e5 huvudteorier finns: antingen \u00e4r namnet en f\u00f6rsvenskning av det danska Risalamande<\/em> (fr\u00e5n franskans riz \u00e0 l\u2019amande<\/em>, ris med mandel), eller s\u00e5 syftar \u201d\u00e0 la Malta\u201d p\u00e5 r\u00e4tter med apelsinsmak, eftersom apelsiner f\u00f6rr ofta f\u00f6rknippades med Malta och Medelhavet.<\/p>\n

Redan i Charles Emil Hagdahls kokbok fr\u00e5n 1879 hittar vi ett tidigt recept under namnet \u201dRiz \u00e0 la Malte\u201d. D\u00e4r blandades ris med apelsinskal, apelsinjuice, socker och vin \u2013 en betydligt mer avancerad dessert \u00e4n dagens enklare variant.<\/p>\n

Grunden till ris a la Malta \u2013 risgrynsgr\u00f6ten som bas<\/h4>\n

Basen i ris a la Malta \u00e4r risgrynsgr\u00f6t kokt p\u00e5 kortkornigt ris och mj\u00f6lk. Traditionen att servera desserten p\u00e5 juldagen h\u00e4nger ihop med att man d\u00e5 hade rester fr\u00e5n gr\u00f6ten som kokades p\u00e5 julafton. Denna resursanv\u00e4ndning gjorde r\u00e4tten b\u00e5de praktisk och festlig. Gr\u00f6ten m\u00e5ste svalna helt innan den blandas med vispad gr\u00e4dde \u2013 annars sm\u00e4lter gr\u00e4dden och konsistensen blir klumpig i st\u00e4llet f\u00f6r fluffig.<\/p>\n

Gr\u00e4dde och vanilj ger lyxk\u00e4nslan i ris a la Malta<\/h4>\n

N\u00e4r gr\u00f6ten blandas med vispad gr\u00e4dde uppst\u00e5r den lena och kr\u00e4miga konsistens som gjort ris a la Malta s\u00e5 \u00e4lskad. Socker tills\u00e4tts efter smak, ofta tillsammans med vanilj. I \u00e4ldre tider anv\u00e4ndes vaniljst\u00e5ng, medan dagens recept ofta n\u00f6jer sig med vaniljsocker. Kombinationen av mild gr\u00f6t, s\u00f6tma och gr\u00e4dde g\u00f6r r\u00e4tten popul\u00e4r b\u00e5de bland vuxna och barn.<\/p>\n

Apelsin, safts\u00e5s eller sylt \u2013 variationerna av ris a la Malta \u00e4r o\u00e4ndliga<\/h4>\n

Historiskt har apelsinen haft en central plats i ris a la Malta. \u00c4n idag \u00e4r det vanligt att blanda i apelsinklyftor eller riven apelsinzest. Men det mest klassiska svenska tillbeh\u00f6ret \u00e4r safts\u00e5s, gjord p\u00e5 saft, potatismj\u00f6l och socker. Den varma, s\u00f6ta s\u00e5sen blir en fin kontrast till den kalla desserten.<\/p>\n

Under 1900-talet blev \u00e4ven konserverade mandariner ett popul\u00e4rt inslag, och i modern tid ser man ofta hallonsylt eller b\u00e4rs\u00e5s som alternativ. P\u00e5 m\u00e5nga julbord finns det olika varianter, s\u00e5 att g\u00e4sterna kan v\u00e4lja sin favorit.<\/p>\n

Mandeltraditionen \u2013 tur och \u00e4ktenskap<\/h4>\n

En rolig tradition \u00e4r att g\u00f6mma en hel mandel i sk\u00e5len med ris a la Malta. Den som hittar mandeln f\u00f6rutsp\u00e5s f\u00e5 tur under \u00e5ret, eller i \u00e4ldre traditioner \u2013 vara den som gifter sig n\u00e4st. Detta liknar den danska traditionen Risalamande<\/em>, d\u00e4r mandeln alltid \u00e4r med och den som hittar den f\u00e5r en liten present.<\/p>\n

Syskonr\u00e4tter till ris a la Malta i Norden<\/h4>\n

Ris a la Malta \u00e4r n\u00e4ra besl\u00e4ktad med b\u00e5de dansk Risalamande<\/em> och norsk Riskrem<\/em>. Alla bygger p\u00e5 samma grund: risgrynsgr\u00f6t blandat med gr\u00e4dde. Skillnaden ligger i tillbeh\u00f6ren: danskarna serverar k\u00f6rsb\u00e4rss\u00e5s, norrm\u00e4nnen v\u00e4ljer ofta jordgubbssylt, och svenskarna h\u00e5ller fast vid safts\u00e5s eller apelsin. Denna variation visar hur samma r\u00e4tt kan anta olika former i de nordiska jultraditionerna.<\/p>\n

Historiska och festliga varianter av ris a la Malta<\/h4>\n

I \u00e4ldre svenska recept finns versioner d\u00e4r ris a la Malta gjordes fastare med gelatin s\u00e5 att den kunde stj\u00e4lpas upp p\u00e5 fat. S\u00e5dana formerade desserter var popul\u00e4ra vid festm\u00e5ltider under slutet av 1800-talet och b\u00f6rjan av 1900-talet. Det fanns \u00e4ven lyxigare varianter med vin eller punch, n\u00e5got som idag n\u00e4stan helt f\u00f6rsvunnit.<\/p>\n

S\u00e5 g\u00f6r du ris a la Malta \u2013 steg f\u00f6r steg<\/h4>\n
    \n
  1. Koka risgrynsgr\u00f6t p\u00e5 kortkornigt ris, mj\u00f6lk och en nypa salt<\/a>. L\u00e5t svalna helt.<\/li>\n
  2. Vispa gr\u00e4dde fluffigt tillsammans med lite socker och vanilj.<\/li>\n
  3. V\u00e4nd f\u00f6rsiktigt ner gr\u00e4dden i den kalla gr\u00f6ten.<\/li>\n
  4. Smaks\u00e4tt eller toppa med apelsin, b\u00e4rs\u00e5s eller klassisk safts\u00e5s.<\/li>\n
  5. G\u00f6m en mandel om du vill beh\u00e5lla den traditionella leken.<\/li>\n<\/ol>\n

    N\u00e4ringsinneh\u00e5ll och karakt\u00e4r<\/h4>\n

    Ris a la Malta \u00e4r en energirik dessert \u2013 rik p\u00e5 kolhydrater fr\u00e5n riset och fett fr\u00e5n gr\u00e4dden. Den \u00e4r d\u00e4rf\u00f6r m\u00e4ttande och fyllig, men inte s\u00e4rskilt proteinrik<\/a>. P\u00e5 julbordet fungerar den ofta som den s\u00f6ta och lena avslutningen efter m\u00e5nga salta och kryddiga r\u00e4tter.<\/p>\n

    Kuriosa och fakta<\/h4>\n
      \n
    • Namnet \u201d\u00e0 la Malta\u201d anv\u00e4ndes i \u00e4ldre svensk matlagning f\u00f6r r\u00e4tter med apelsinsmak.<\/li>\n
    • Traditionen med mandeln lever kvar i b\u00e5de Sverige och Danmark, men med olika tolkningar.<\/li>\n
    • R\u00e4tten har f\u00f6rekommit i svenska kokb\u00f6cker i \u00f6ver 140 \u00e5r.<\/li>\n
    • I m\u00e5nga familjer \u00e4r ris a la Malta en sj\u00e4lvklarhet p\u00e5 juldagen \u2013 n\u00e4stan lika traditionsbunden som julskinkan p\u00e5 julafton.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"

      Ris a la Malta \u00e4r en klassiker p\u00e5 det svenska julbordet, men dess namn har f\u00f6rbryllat b\u00e5de historiker och mat\u00e4lskare. Trots associationen till \u00f6n Malta finns ingen direkt koppling dit. Tv\u00e5 huvudteorier finns: antingen \u00e4r namnet en f\u00f6rsvenskning av det<\/p>","protected":false},"author":1,"featured_media":4666,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-4661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-efterratter","","tg-column-two"],"yoast_head":"\nRis a la Malta - Made by Mary<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/madebymary.se\/en\/ris-a-la-malta\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ris a la Malta - Made by Mary\" \/>\n<meta property=\"og:description\" content=\"Ris a la Malta \u00e4r en klassiker p\u00e5 det svenska julbordet, men dess namn har f\u00f6rbryllat b\u00e5de historiker och mat\u00e4lskare. 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