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SWEDISH RICE PUDDING
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Puddings Desserts
Breakfast
Amount Measure Ingredient -- Preparation Method
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1/2 c Long grain rice
4 c Milk, whole
3 lg Eggs
2/3 c Sugar
2 ts Vanilla
2 tb Butter or margarine, melted
1/4 ts Salt to taste
Cinnamon or nutmeg
Butter a 11 x 8 x 3-inch casserole or pan (the
dish/pan size is important, don't use a larger pan or
your custard layer will be too shallow); set aside.
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. Pour into
prepared pan.
Preheat oven to 375-degrees.
In a mixer bowl, lightly beat the eggs until frothy.
Add the sugar, vanilla, butter, salt and remaining
milk and mix well. Pour over the rice and sprinkle
cinnamon liberally over the top; DO NOT stir in.
Place dish in a pan of hot water (about 1/2 way up the
sides of the dish). Bake for 50-60 minutes, or until
the pudding is slightly puffy and is firm on top.
Remove from the hot water and cool on a rack.
Serve at room temperature or chilled (mine never lasts
that long, I eat it HOT! :) From: Linda Magee
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