Swedish Rice Pudding for Christmas Eve
Ingredients:
4 eggs, beaten
2 Cups milk
2 Cups light cream, scalded*
3 Cups cooked rice**
1 Cup sugar
1 Tsp. vanilla
1/2 Tsp. cinnamon
1/4 Tsp. nutmeg
3/4 Cup raisins (optional
*can use 2/3 Cup butter & 1 ½ CUP milk instead2 Cups milk
2 Cups light cream, scalded*
3 Cups cooked rice**
1 Cup sugar
1 Tsp. vanilla
1/2 Tsp. cinnamon
1/4 Tsp. nutmeg
3/4 Cup raisins (optional
**any type of rice can be used: long grain or 5 Minute rice both work well equally
- Mix all of the ingredients thoroughly in a large bowl, preferably stainless steel
- A Crockpot vessel also works for this as well if you do not have a large baking dish or stainless steel bowls.
- Dump mixture into a 4 quart baking dish (or keep in the large stainless steel bowl)
- Place the bowl/dish in a cake pan filled 1 inch deep with hot water
- Bake at 350° for 45 to 60 minutes – insert knife in center, if it comes out clean then the dish is done
- Serve warm or cold with sugar and cinnamon
- For a more even distribution of raisins in the rice, stir the pudding carefully after 30 minutes of baking