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Swedish Christmas Rice Pudding Recipe

Swedish Christmas Rice Pudding Recipe
Swedish Christmas Rice Pudding Recipe photo by Taste of Home
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Swedish Christmas Rice Pudding Recipe

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Rice pudding is an old-fashioned dessert that is comforting and delicious. The creamy treat has a mild vanilla flavor.—Karla Larson, East Moline, Illinois
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min. + chilling

Ingredients

  • 1 cup water
  • 1/2 cup uncooked long grain rice
  • Dash salt
  • 4 cups milk
  • 2/3 cup sugar, divided
  • 2 eggs
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Directions

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. Yield: 9 servings.
Originally published as Swedish Christmas Rice Pudding in Taste of Home Christmas Annual Annual 2011, p71

Nutritional Facts

1 serving: 199 calories, 7g fat (4g saturated fat), 65mg cholesterol, 94mg sodium, 28g carbohydrate (20g sugars, 0 fiber), 6g protein.

  • 1 cup water
  • 1/2 cup uncooked long grain rice
  • Dash salt
  • 4 cups milk
  • 2/3 cup sugar, divided
  • 2 eggs
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  1. 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.
  2. 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.
  3. Refrigerate for 2 hours or until chilled. Just before serving, sprinkle with cinnamon. Yield: 9 servings.
Originally published as Swedish Christmas Rice Pudding in Taste of Home Christmas Annual Annual 2011, p71

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