BAKED SWEDISH RICE PUDDING
A bit different; it includes baked meringue. Serve warm or cold.
Provided by TerryWilson
Categories World Cuisine Recipes European Scandinavian
Time 45m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 32.6 g, Cholesterol 119.8 mg, Fat 7.6 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 4.2 g, Sodium 248.1 mg, Sugar 23.1 g
SWEDISH RICE PUDDING
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
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 RING
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! -Lori Jeane Schlecht, Wimbledon, North Dakota
Provided by Taste of Home
Categories Desserts Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 170 calories, Fat 9g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 139mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.
SWEDISH CHRISTMAS RICE PUDDING
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
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.
SWEDISH RICE PUDDING
This family favorite came from my great-grandmother Ida Maria, who was born in 1887. She grew up in Dalarna, a province in Sweden, and moved to the United States when she was 16. And now we prepare this recipe every year for the holidays. I love it! It you want, serve with Lingonberries.
Provided by BeccaB3c
Categories Dessert
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
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!
SWEDISH RICE RING
This is like a rice pudding/jello mold. This is from a recipe clipping that my grandmother kept--I'm not sure exactly which magazine it is from, but it looks like it is from "Country" or "Taste of Home". It looks very pretty in the picture. Seems easy to make too. Original recipe from Lori Jeane Schlect of Wimbledon, ND.
Provided by JenSmith
Categories Dessert
Time 30m
Yield 6 cups, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Soften gelatin in water; set aside.
- In a heavy 2-quart saucepan, bring rice, milk, sugar and salt to a boil, stirring occasionally. Reduce heat and cover; cook over low heat until rice is tender, about 15--20 minutes.
- Remove from heat; add gelatin, stirring until dissolved. Cover; chill until partially set.
- In a chilled bowl, whip cream until stiff; fold into the chilled rice mixture.
- Spoon into a 6-cup decorative or ring mold. Cover and chill until set, about 3 hours.
- To unmold, loosen edges with a spatuala and invert onto a serving platter. Serve with sweetened strawberries.
Nutrition Facts : Calories 271.5, Fat 11.7, SaturatedFat 7.2, Cholesterol 42.9, Sodium 195.1, Carbohydrate 24.8, Fiber 1, Sugar 12, Protein 18.2
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