Best Swedish Rice Pudding Recipes

SWEDISH CHRISTMAS RICE PUDDING

Steps:

• In a heavy saucepan, combine the water, rice and salt; bring to a boil over medium heat. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. Add milk and 1/3 cup sugar; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until slightly thickened. , Whisk together the eggs and remaining sugar. Gradually stir 2 cups hot rice mixture into the egg mixture; return all to pan, stirring constantly. Cook and stir over low heat for 3-5 minutes until mixture reaches 160°. Remove from the heat; stir in butter and vanilla. Pour into a serving bowl. , Refrigerate for 2 hours or until chilled. Just before serving, sprinkle with cinnamon.

SWEDISH RICE PUDDING

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square baking dish.
• Stir milk into rice until evenly combined. Mix eggs, sugar, pudding mix, butter, vanilla extract, and salt into rice mixture; transfer to the prepared baking dish.
• Bake in the preheated oven until a knife inserted in the pudding comes out clean, about 1 hour.

SWEDISH RICE PUDDING

Steps:

• In a medium sized bowl, beat 4 eggs lightly, add 1 cup sugar and beat a little.
• Add 1/2 teaspoon nutmeg.
• Add 1 cup cooked rice to the mixture.
• Add 1 can Carnation evaporated milk and stir.
• Pour into a 2 quart dish and add the low-fat milk.
• Sprinkle cinnamon on the top.
• Add butter (small"clicks" on top- each"click" probably 1/2 tablespoon).
• Bake in a 325 degree oven for 1 1/2 hours or until the pudding's top moves a little in the center if you push it gently.
• Enjoy!

BAKED SWEDISH RICE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes.
• Beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed.
• Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish.
• Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish.
• Bake in the preheated oven until golden, about 15 minutes.

JULGROT(SWEDISH RICE PUDDING)

Steps:

• In a heavy saucepan combine rice, butter and water and salt. Bring to boil and cook covered for 10 minutes, or until water is just absorbed.
• Add half-and-half and cinnamon stick to above. Bring to boil, stirring continuously. Let simmer, covered, for about 45 minutes. The half-and-half should be almost absorbed.
• The results should be creamy and tender, not mushy. Add the extra butter, and some cream for extra richness.
• Before serving, hide the almond in the porridge.
• Serve the porridge hot, with warm cream, cinnamon, and sugar. Whoever gets the almond will be married within the year!

SWEDISH CHRISTMAS RICE PUDDING (JULGROT)

Steps:

• Add the rice, 250ml water, salt and butter to a large saucepan, then cover with a lid and place over a high heat.
• Bring to the boil then reduce the heat and simmer for 10 minutes or until the water has been absorbed and the rice is cooked.
• Pour in the milk and add the vanilla sugar and cinnamon.
• Stir through to combine then return the mixture to the boil and again reduce the heat and simmer slowly for about 25-35 minutes or until you have a creamy rice pudding consistency but the rice still has a little bite to it.
• Pour the rice pudding into a ceramic dish and allow to cool before covering and popping it in the fridge until chilled.
• Serve big hearty spoonfuls of the chilled rice with an extra sprinkling of sugar and cinnamon and big dollops of whipped cream.

SUGARLESS SWEDISH RICE PUDDING

Steps:

• Boil 1 1/3 cup of water. Add rice, cover and simmer for 15-20 minutes until rice is tender.
• In a 2 quart casserole dish, lightly beat egg whites and egg.
• Add Splenda and beat.
• Add the milk, vanilla and almond flavors and beat until well mixed.
• Add the rice and stir until soupy.
• Lighty sprinkle with cinnamon to top.
• Bake at 350 in a water bath for 1 1/2 hours or until it is mostly firm.
• Traditionally served with Lingonberries, cranberry relish can be substituted.

SWEDISH RICE PUDDING

Steps:

• Bake 325 degrees. Thoroughly mix with hands. Roll into small balls and place on well greased pan. Use Crisco on hands. Frosting: Use juice of 2 lemons, 2 or 3 tablespoons melted butter, enough powdered sugar to make a thin icing.

SWEDISH RICE PUDDING

Steps:

• Heat the oven to 350 degrees.
• In a large mixing bowl mix together 1/2 Cup sugar,cornstarch, salt and nutmeg.
• Using a wire whisk, beat the milk, egg yolks and vanilla into the sugar mixture.
• Stir in the rice.
• Pour into ungreased 1 1/2 quart casserole.
• Set casserole in 9-inch square baking pan.
• Place in the oven; pour hot water 1- inch deep into 9- inch square baking pan.
• Bake, stirring occasionally, until pudding is creamy and the milk is absorbed (about 1 1/2 hours).
• Remove from the oven.
• Heat oven to 400 degrees.
• In small mixing bowl beat egg whites at high speed, scraping bowl often, until soft peaks form (1 to 2 minutes).
• Add the sugar gradually, and continue beating until stiff peaks form (1 to 2 minutes).
• Spread meringue over pudding, sealing around edges.
• Bake for 5 to 8 minutes more, or until meringue is lightly browned.