Traditional Swiss ‘Osterkuchen’ or ‘Osterfladen’ is a tart filled with a sweet and airy rice pudding and raisins. Since not everyone likes raisins and not everyone likes to eat the same thing every easter; this is my suggestion for this year.
Also this is my suggestion for every other time of the year and time of the day you feel like something sweetish for dinner or.. afternoon tea or breakfast or dessert or whatever 🙂
It is a dish that originated in Gotland – a Swedish Island and it would be a pity if the rest of the world didn’t know about it 🙂
Sweet but not too sweet, filling but not heavy, the perfect recipe for every occasion, every time of the day.
- 210 g risotto rice e.g. Carnaroli
- 5 deciliters water
- 2 tbsp vegan butter e.g. naturli
- 1/2 tsp salt
- 8 deciliters soy milk or other plant milk
- 1 tbsp sugar
- 60 g almonds
- 8 threads saffron (or 1g ground saffron)
- 3 tbsp sugar
- 1 tsp vanilla sugar
- 130 g chickpea brine (from the can or from homecooked)
- 1.5 deciliters soy milk or other plant milk
- 1 tbsp vegan butter
- 2 tbsp sugar
- Add rice, water, butter and salt to a pan. Cook on low heat for 10 minutes.
- Add soy milk and sugar and let cook for another 30-40 minutes on very low heat. In the end the rice pudding should still be creamy but not soupy anymore.
- Preheat your oven to 175°C.
- Cut the almonds into rough slices with a sharp knife.
- Pound the saffron threads together with the sugar in a mortar. Mix the saffron-sugar with the soy milk and add to the rice.
- Whip the chickpea brine until firm and fluffy for about 5 minutes. Add it to the rice with about 2/3 of the sliced almonds. Mix very carefully.
- Butter a baking dish (or several small dishes) and fill with the rice mixture.
- Sprinkle with the rest of the almonds and the 2 tbsp sugar.
- Bake in the middle of the oven for 60 minutes (or 45 minutes if you chose small baking dishes).
- Serve (preferrably still warm) with whipped soy cream (e.g. alpro) and forest berry jam.