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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Caroline's Swedish Rice Pudding Recipe

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This recipe for Caroline's Swedish Rice Pudding is from Caroline's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. rice
4 c. milk
1/2 tsp salt
1/2 c. sugar (or less)
3 eggs slightly beaten
1 T. butter
1 tsp. vanilla
1/2 tsp almond extract

*need double boiler (or improvise)

Directions:
Directions:
Preheat oven to 350º F.
Mix rice, 2 cups of milk, salt in double boiler, cook 3/4 of an hour until almost done, let set over hot water and add butter into rice. Move double boiler to cool burner.
In separate bowl slightly beat eggs, and mix in rest of milk (2 cups), sugar, vanilla, and almond extract. Then pour into cooked rice, a little at a time if real hot. (So as not to scramble the eggs)
Pour into medium oven safe baking bowl & place on a pan with 1/2" water. Bake in oven at 350º for 1 hour or more.
If it doesn't seem to settle you can lightly stir after 1/2 hour to mix rice & custard.

Over the years Caroline also has added cinnamon and been known to add raisins to vary the recipe.

Number Of Servings:
Number Of Servings:
several 1/2 c servings
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Always a huge success anyplace she takes it!!
We love this at our house, usually Chuck makes it...yum!
She also says, the true Swedish way to eat this is warm with a spoon full of Loganberries topping it off!!
**Let cool somewhat before eating, as cutting into it too soon with cause custard to separate and become watery... :)
***Dena Johnson shared this recipe with her 11/1983

 

 

 

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