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Super-rich foreigners to pay more Swiss tax

Foreigners who move to Switzerland are set to face a tax hike from January 1st 2016, according to a Swiss tax authority timetable published on Wednesday.

Currently, those on the rich list can opt to pay a lump sum to the local tax service, with their spending, rather than income, being used to gauge their wealth.

The new rules are set to expand what is considered taxable for the super-rich, and will apply in 2016 to anyone who moves to the country as of 2014.

Rich foreigners who already live in Switzerland will be allowed a grace period, up to 2020, before the new rules apply.

Around 5,000 people benefit from the current system, but it has raised hackles in Switzerland because it is only open to foreigners.

Last year, opponents of the existing rules launched a petition to demand that they be abolished outright.

Under Switzerland's renowned system of direct democracy, opponents managed to open the way for a referendum within the next two to three years.

A handful of Switzerland's 26 cantons have already decided to abolish their lump-sum rules outright or have toughened the criteria.

Swede Ingvar Kamprad, founder of global furniture giant Ikea, is one of the best-known beneficiaries of the lump-sum rules.

Kamprad, who lives near Lausanne in the canton of Vaud, was recently ranked by Swiss magazine Bilan as the richest man in Switzerland, with a net worth of up to 39 billion Swiss francs ($42 billion).

Ikea has insisted the sum mistakenly attributes to Kamprad personally the value of the unlisted, family-owned group, which has a complex ownership structure through several foundations.

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CHRISTMAS

Recipe: How to make Swedish Christmas rice porridge

With Christmas just around the corner, here is a recipe for traditional Swedish festive rice pudding.

Recipe: How to make Swedish Christmas rice porridge
Swedish rice pudding. Photo: John Duxbury/Swedish Food

Risgrynsgröt (rice porridge) has been an important Swedish dish for centuries. It can be served at any time of the year, and is almost always served at julbord (Christmas buffet). 

Summary

Serves 4 large portions

Cooking: 45 minutes

Total: 45 minutes

Ingredients

150g pudding (short-grain) rice

300ml water

½ tsp salt

700ml milk

1 cinnamon stick

1 ½ tbsp caster (superfine) sugar

15g butter

ground cinnamon for dusting 

Method

1. Put the rice, water and salt in a saucepan and bring to the boil. Cover and simmer for 10 minutes.

2. Add the milk and cinnamon stick. Mix well and heat until the mixture is hot, but don't let it boil.

3. Cover again and leave the pudding on a very low heat until the rice has absorbed all the milk. This will normally take between 30 and 45 minutes. Don't stir the rice and keep it covered as much as possible. 

4. Once the milk has been absorbed, remove from the heat and leave covered for another 10 minutes. Then stir in the sugar and butter.

5. Serve lukewarm, dusted with ground cinnamon. At Christmas, hide an almond in the pudding before serving.

Tips

– Take care in stage 3 as the pudding will burn very easily.

– This recipe is based on a traditional Swedish recipe which was for 4 people, but I think it could easily serve 8.

– A creamy cold version, called Ris a la Malta, is served with a fruit sauce and is perhaps even more popular.

Recipe courtesy of John Duxbury, founder and editor of Swedish Food.