Swedish Rice Pudding

4.4
(8)

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.

4
4
4
4
Prep Time:
15 mins
Cook Time:
1 hrs 20 mins
Total Time:
1 hrs 35 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 cups water

  • ½ cup white rice

  • 2 ⅔ cups whole milk

  • 3 eggs, slightly beaten

  • ½ cup white sugar

  • 1 (4-serving size) package cook-and-serve vanilla pudding mix

  • 1 tablespoon butter

  • ½ teaspoon vanilla extract

  • ½ teaspoon salt

Directions

  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
8g Fat
47g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 293
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 109mg 36%
Sodium 395mg 17%
Total Carbohydrate 47g 17%
Dietary Fiber 0g 1%
Total Sugars 33g
Protein 8g
Calcium 144mg 11%
Iron 1mg 7%
Potassium 211mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love