Swedish Christmas Rice Pudding Julgrot Recipes

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SWEDISH CHRISTMAS RICE PUDDING



Swedish Christmas Rice Pudding image

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

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 199 calories, Fat 7g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 94mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 6g protein.

CHRISTMAS RICE PUDDING



Christmas Rice Pudding image

My heritage is Swedish and this recipe is known among Swedes as "grut". My Grandma Anna would make it every Christmas Eve, and we would eat it with cream poured over. Grandma always put a cinnamon stick and one almond in the rice before serving. Whoever found the almond was supposed to get married next, according to tradition.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 7

1-3/4 cups uncooked long grain rice
2 cups water
4 cups milk
1-1/2 cups sugar
1 teaspoon salt
1/4 cup butter, cubed
Sliced almonds and ground cinnamon, optional

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.

Nutrition Facts : Calories 418 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 415mg sodium, Carbohydrate 76g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.

JULGROT(SWEDISH RICE PUDDING)



Julgrot(Swedish Rice Pudding) image

This is a rice pudding that is traditionally served at Christmas. A whole almond is put in and when served, whoever gets the almond will be married within the year! A Swedish recipe!

Provided by Sharon123

Categories     Dessert

Time 1h10m

Yield 4-6

Number Of Ingredients 12

1 cup regular long grain rice
1 tablespoon butter
1 cup water
1 tablespoon sugar
4 cups half-and-half
1 teaspoon salt
1 tablespoon butter
cinnamon stick
1 whole almonds
warm cream
cinnamon
sugar

Steps:

  • In a heavy saucepan combine rice, butter and water and salt. Bring to boil and cook covered for 10 minutes, or until water is just absorbed.
  • Add half-and-half and cinnamon stick to above. Bring to boil, stirring continuously. Let simmer, covered, for about 45 minutes. The half-and-half should be almost absorbed.
  • The results should be creamy and tender, not mushy. Add the extra butter, and some cream for extra richness.
  • Before serving, hide the almond in the porridge.
  • Serve the porridge hot, with warm cream, cinnamon, and sugar. Whoever gets the almond will be married within the year!

Nutrition Facts : Calories 548.6, Fat 34.1, SaturatedFat 21.1, Cholesterol 104.8, Sodium 726.2, Carbohydrate 50.6, Fiber 0.6, Sugar 3.6, Protein 10.6

SWEDISH RICE PUDDING



Swedish Rice Pudding image

A favorite with Swedes in our Swedish organization - creamy on top and dense on the bottom. Serve with whipping cream and/or sweetened berries, if desired.

Provided by Karen Olson

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h35m

Yield 6

Number Of Ingredients 9

2 cups water
½ cup white rice
2 ⅔ cups whole milk
3 eggs, slightly beaten
½ cup white sugar
1 (4-serving size) package cook-and-serve vanilla pudding mix
1 tablespoon butter
½ teaspoon vanilla extract
½ teaspoon salt

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.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 47.2 g, Cholesterol 108.9 mg, Fat 8.1 g, Fiber 0.3 g, Protein 7.8 g, SaturatedFat 4.1 g, Sodium 394.5 mg, Sugar 32.9 g

SWEDISH RICE PUDDING WITH TWO FRUIT SAUCES



Swedish Rice Pudding With Two Fruit Sauces image

Make and share this Swedish Rice Pudding With Two Fruit Sauces recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup long grain rice
4 cups milk
3 large eggs
2/3 cup sugar
2 teaspoons vanilla extract
2 tablespoons butter, melted
1/4 teaspoon salt
ground cinnamon
4 cups grape juice
1/2 cup sugar
1/4 cup cornstarch
1 quart lingonberry
1 3/4 cups water
1 1/2 cups sugar
2 1/2 tablespoons cornstarch

Steps:

  • In the top of a double boiler, combine the rice and 1 cup of the milk. Cover and cook over simmering water, until the rice is tender, about 45 minutes.Transfer to a greased oval gratin dish, approximately 11x8x3".
  • Preheat oven to 375°F.
  • In a mixer bowl, lightly beat the eggs till frothy.
  • Add the sugar, vanilla, butter, salt and remaining milk and combine.
  • Pour over the rice and sprinkle cinnamon liberally over the surface, do NOT stir.
  • Place dish in a pan of hot water and bake for 50-60 minutes, or until the pudding slightly puffs and is firm on the top.
  • Remove from the hot water and cool on a wire rack.
  • Serve at room temperature or chilled with a fruit sauce.
  • **NOTE: The dish size is important if you are to have the thick layer of custard on top. don't use a shallow one.
  • GRAPE JUICE SAUCE:.
  • In a large saucepan, heat 3 1/2 cups of the grape juice and sugar until boiling. In a small bowl, combine the cornstarch with the remaining 1/2 cup of juice.
  • add to the grape juice and sugar mixture and whisk, cooking until the mixture thickens -- cool to room temperature.
  • LINGONBERRY SAUCE:.
  • Place the berries and 1 1/2 cup water in a medium saucepan. cover and bring to a boil, lower the heat and simmer for 15 minutes, then set aside. In a small bowl, combine the sugar and cornstarch, then add the remaining 1/4 cup water. add to the berry mixture, stirring constantly. return the pan to the heat and bring the mixture again to a boil. cover and remove from the heat -- cool to room temperature.
  • NOTE** Lingonberries are dark red and similiar to cranberries, but not as tart -- Raspberries or strawberries may be substituted for the lingonberries.

Nutrition Facts : Calories 715, Fat 12.5, SaturatedFat 7, Cholesterol 138.7, Sodium 247, Carbohydrate 142.3, Fiber 0.5, Sugar 114.3, Protein 10.6

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