This recipe for Swedish Rice Pudding, by Tim Cleath, is from The Chew Family Cooks,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2/3 c rice 2 quarts water 5 c scalded milk 2 tbsp butter 2/3 c sugar 1 tsp salt 4 beaten eggs 2 tsp vanilla
Cook rice in water 20 minutes. Drain well. Mix all other ingredients with drained rice, Pour into 2 quart casserole. Bake in pan of water-350º F for one hour. (Done when a knife inserted comes out clean.) Stir under top halfway through cooking time. (This is the key to a creamy rice pudding)
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