DESSERTS: PIES & PUDDINGS
TESTER’S COMMENTS
This is a traditional baked rice pudding dessert in Sweden—and easy to make. At Christmastime, a blanched almond is hidden in the pudding, which is sometimes served with milk and topped with cinnamon. Tasters liked the flavor and texture. Instead of instant rice, you can use regular white rice. Either way, it’s important to cook the rice in milk for a richer flavor.
–M.A.J.
1 |
cup instant rice |
2 |
cups milk, plus more to cook rice |
½ |
cup (1 stick) butter |
3 |
eggs |
½ |
cup sugar |
1 |
tablespoon vanilla extract |
1 |
teaspoon salt |
½ |
cup raisins or more, if desired |
Preheat oven to 350°F. Butter an 8×8-inch glass baking dish.
Prepare instant rice according to package directions, using milk instead of water and stirring often so that rice doesn’t burn. Remove from heat and stir in butter while hot so that butter melts without lumps.
In a bowl, combine 2 cups of milk, eggs, sugar, vanilla, and salt and stir to blend. Fold in rice mixture and raisins.
Pour into prepared dish and bake for 50 minutes.
Makes 6 servings.
This recipe was passed down from my great-grandmother MiMi to my grandmother Thelma to my mother, Ann, and then to me. I have it memorized and sometimes double or triple it (mixing it in a gallon pitcher). I can eat one serving for dinner dessert and another for the next morning’s breakfast. The other servings I bring to my mother, who is now in a nursing home, and to my stepfather, who visits her every day.
Kimberly George, Chicago, Illinois