Swedish Rice Ring Recipe

4.5 1 4
Swedish Rice Ring Recipe
Swedish Rice Ring Recipe photo by Taste of Home
Publisher Photo

Swedish Rice Ring Recipe

Read Reviews
4.5 1 4
Publisher Photo
This recipe, which originated in Sweden, is famous at church suppers with our Minnesota neighbors. It's a delicious addition at family gatherings and parties, too. I usually make a double batch because it's so good!
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 3 cups whole milk
  • 1/2 cup uncooked long-grain rice
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • Fresh or thawed frozen sweetened strawberries

Directions

In a small bowl, sprinkle gelatin over cold water; set aside. In a small heavy saucepan, combine milk, rice, sugar and salt; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 15-20 minutes until rice is tender. Remove from heat; stir in gelatin mixture until completely dissolved. Refrigerate, covered, until partially set.
In a bowl, beat cream until stiff peaks form. Fold into chilled rice mixture. Spoon into a 6-cup ring mold coated with cooking spray; refrigerate until firm, about 3 hours. Unmold onto a serving platter. Serve with strawberries. Yield: 12 servings.
Originally published as Swedish Rice Ring in Country December/January 1991, p47

Nutritional Facts

1 serving: 170 calories, 9g fat (6g saturated fat), 35mg cholesterol, 139mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 4g protein.

  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 3 cups whole milk
  • 1/2 cup uncooked long-grain rice
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • Fresh or thawed frozen sweetened strawberries
  1. In a small bowl, sprinkle gelatin over cold water; set aside. In a small heavy saucepan, combine milk, rice, sugar and salt; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 15-20 minutes until rice is tender. Remove from heat; stir in gelatin mixture until completely dissolved. Refrigerate, covered, until partially set.
  2. In a bowl, beat cream until stiff peaks form. Fold into chilled rice mixture. Spoon into a 6-cup ring mold coated with cooking spray; refrigerate until firm, about 3 hours. Unmold onto a serving platter. Serve with strawberries. Yield: 12 servings.
Originally published as Swedish Rice Ring in Country December/January 1991, p47

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ddaehn User ID: 4811146 23012
Reviewed Nov. 9, 2013

"Love this dessert! Use organic whipping cream and raspberries for a different taste."

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