Baked Swedish Rice Pudding Recipes

SWEDISH RICE PUDDING

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square baking dish.
• Stir milk into rice until evenly combined. Mix eggs, sugar, pudding mix, butter, vanilla extract, and salt into rice mixture; transfer to the prepared baking dish.
• Bake in the preheated oven until a knife inserted in the pudding comes out clean, about 1 hour.

BAKED SWEDISH RICE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes.
• Beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed.
• Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish.
• Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish.
• Bake in the preheated oven until golden, about 15 minutes.

SWEDISH RICE PUDDING

Steps:

• In a medium sized bowl, beat 4 eggs lightly, add 1 cup sugar and beat a little.
• Add 1/2 teaspoon nutmeg.
• Add 1 cup cooked rice to the mixture.
• Add 1 can Carnation evaporated milk and stir.
• Pour into a 2 quart dish and add the low-fat milk.
• Sprinkle cinnamon on the top.
• Add butter (small"clicks" on top- each"click" probably 1/2 tablespoon).
• Bake in a 325 degree oven for 1 1/2 hours or until the pudding's top moves a little in the center if you push it gently.
• Enjoy!

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

SWEDISH CHRISTMAS RICE PUDDING

Steps:

• 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.

CHRISTMAS RICE PUDDING

Steps:

• In a saucepan, combine the rice and water. Simmer for 10 minutes; add milk and bring to a boil. Reduce heat and simmer, uncovered, for 60-70 minutes or until rice is tender. Add sugar, salt and butter; mix well. Spoon into small bowls or dessert dishes. Garnish with almonds and sprinkle with cinnamon if desired.

SWEDISH BAKED RICE PUDDING

Steps:

• In medium pan (nonstick), combine rice, sugar, milk and butter. Bring to a boil. Reduce heat to low; cook 20-25 minutes or until thickened and creamy, stirring so as not to stick. Remove from heat and cool slightly. Grease an 8-inch-square baking dish. In large bowl, beat eggs; stir in remaining pudding ingredients and rice mixture. Pour into greased pan. Bake at 350° for 55-60 minutes, until set. Serve warm with cream over each serving. Note: May plump raisins by soaking in warm amaretto or water.

RICE PUDDING

Steps:

• In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40 to 45 minutes.
• Remove vanilla bean; stir in orange zest and heavy cream. Rice pudding may be served at room temperature or chilled.

BAKED RICE PUDDING (BETTY CROCKER)

Steps:

• In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.
• In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.
• Serve warm or chilled with cream.