A uniquely Finnish baked casserole of rice, liver, and syrup, creamy and slightly sweet, served with lingonberry jam.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic baking dish
Garnishes: melted butter, lingonberry jam
Accompaniments: pickled cucumber, lingonberry jam
Instructions
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1
Cook rice in milk until soft and porridge-like. Cool slightly.
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2
Blend raw beef liver until smooth. Sauté onion in butter until soft.
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3
Combine rice porridge, blended liver, onion, egg, dark syrup, raisins, marjoram, salt, and pepper.
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4
Pour into a buttered baking dish. Sprinkle with breadcrumbs and dot with butter.
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5
Bake at 175°C for 50-60 min until set and golden on top.
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6
Serve hot with lingonberry jam and melted butter.
Did You Know?
Maksalaatikko is one of the most divisive Finnish foods — people either grew up loving it or dreading school lunch days when it appeared.
Chef's Notes
Equipment Tips
- baking dish
- blender or food processor
- saucepan
- oven
Garnishing
melted butter, lingonberry jam
Accompaniments
pickled cucumber, lingonberry jam
The Story Behind Maksalaatikko
Maksalaatikko is a distinctly Finnish creation that combines liver, rice, and the characteristically Finnish ingredient of dark syrup (tumma siirappi). It became a staple of institutional cooking in the 20th century, served in schools and military canteens. Despite its humble origins, well-made maksalaatikko is considered deeply comforting.
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