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This rice pudding is a customary addition to our Scandinavian-style smorgasbord on Christmas Day. The recipe has been in the family for years.—Linda Orvik, Fargo, North Dakota
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 8 servings


  • 2 cups water
  • 1/2 cup uncooked long grain rice
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup raisins
  • 1/2 teaspoon vanilla extract
  • Dash ground nutmeg
  • 1 blanched almond

Nutritional Facts

2/3 cup: 174 calories, 3g fat (2g saturated fat), 59mg cholesterol, 191mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit, 1/2 fat.


  1. In a heavy saucepan, combine the water, rice and salt. Bring to a boil. Reduce heat; cover and simmer for 10-13 minutes or until almost tender.
  2. Add milk; return to a boil. In a large bowl, combine the eggs and sugar; gradually stir in 1 cup hot rice mixture. Return all to the pan, stirring constantly.
  3. Remove from the heat; stir in the raisins, vanilla and nutmeg. Transfer to a greased shallow 1-1/2-qt. baking dish.
  4. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Top with the almond. Serve warm. Refrigerate leftovers. Yield: 8 servings.
Originally published as Julgrot in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p70

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