Swedish Rice Pudding
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 cups
Milk1 cup
Long Grain Rice1 tsp
Salt3 tbsps
White Sugar2 tbsps
Butter (softened)1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 2-quart casserole dish
3
Bring milk to a boil in a large saucepan
4
Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes
5
Beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined
6
Stir 1 cup of the hot rice mixture into egg mixture until well-mixed
7
Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute
8
Pour into prepared casserole dish
9
Beat egg whites in a glass or metal bowl until soft peaks form
10
Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form
11
Lift your beater or whisk straight up: the egg whites will form sharp peaks
12
Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish
13
Bake in the preheated oven until golden, about 15 minutes