Swedish Rice Pudding

Recipe Ingredients

1/2 cup	80g / 2.8oz	Long grain rice
4 cups	948ml	Milk - whole
3 cups	594g / 20oz	Eggs (large)
2/3 cup	131g / 4.6oz	Sugar
2 teaspoons	10ml	Vanilla
2 tablespoons	30ml	Butter or margarine - melted
1/4 teaspoon	1.3ml	Salt to taste
		Cinnamon or nutmeg

Recipe Instructions

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 375F.

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

Source:
Cooking Light, May 1994, page 150

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