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Swedish Rice Pudding


"A favorite with Swedes in our Swedish organization - creamy on top and dense on the bottom. Serve with whipping cream and/or sweetened berries, if desired."
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1 h 35 m servings 293 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square baking dish.
  3. Stir milk into rice until evenly combined. Mix eggs, sugar, pudding mix, butter, vanilla extract, and salt into rice mixture; transfer to the prepared baking dish.
  4. Bake in the preheated oven until a knife inserted in the pudding comes out clean, about 1 hour.


  • Cook's Note:
  • Almond extract can be substituted for the vanilla extract.
  • For a creamier pudding, cook in a water bath. Set pudding dish into a baking pan. Add hot water to the pan until it comes halfway up the sides of the baking dish. Set in oven and cook as directed.

Nutrition Facts

Per Serving: 293 calories; 8.1 g fat; 47.2 g carbohydrates; 7.8 g protein; 109 mg cholesterol; 395 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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SO GOOD! This turned out exactly as described. Creamy on the top and dense on the bottom meaning custard on the top and rice pudding on the bottom! I tried to capture that in my photo. This ...

So delicious! I will make this again, everyone loved it! The instructions are easy and straightforward.Followed to the tee, the recipe was 5 stars. Consistency was perfect, dense, almost like a ...

Gosh this is good. I had it warm and cold. Delicious both ways, I topped mine with a few chopped pecans and some pearl sugar

So, I made 1 adjustment on accident.... I went to add the pudding mix and realized I only had chocolate, I rolled with it. My only complaint doesn't have anything to do with my added chocolate f...

Perfect! Eggy and sweet by not too much. Serve w while milk or whipped cream and cinnamon. I added raisins before baking.