Julgrot

Name: Julgrot
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings.
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

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

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.

Nutrition 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.

Originally published as Christmas Rice Pudding in Holiday & Celebrations Cookbook 2008