Featured

Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 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

Directions

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.
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.
Remove from the heat; stir in the raisins, vanilla and nutmeg. Transfer to a greased shallow 1-1/2-qt. baking dish.
Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in 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

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.

  • 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
  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 in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forJulgrot

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review

Similar Recipes

More from Taste of Home