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Swedish Rice Pudding

TerryWilson

"A bit different; it includes baked meringue. Serve warm or cold."
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Ingredients

45 m servings 231 cals
Original recipe yields 8 servings (2 quart casserole)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes.
  3. Beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed.
  4. Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish.
  5. Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish.
  6. Bake in the preheated oven until golden, about 15 minutes.

Nutrition Facts


Per Serving: 231 calories; 7.6 g fat; 32.6 g carbohydrates; 8 g protein; 120 mg cholesterol; 248 mg sodium. Full nutrition

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Reviews

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Liked the idea if the merengue on the top, but I think I'll stick to my usual rice pudding recipe. I found using just the egg yolks to thicken it made it gritty and not creamy

Easy and delicious. a nice dessert that you probably always have the ingredients for.

It was something different than I am use to making. I come from a swedish backround so making this was really cool.