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Swedish Rice Pudding

  Milk 4 Cup (64 tbs)
  Long grain rice 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Egg yolks 4
  Butter 2 Tablespoon, softened
  Vanilla 1 Teaspoon
  Egg whites 4
  Sugar 3 Tablespoon

1. Grease a 2-quart casserole; set aside. In a large heavy saucepan bring milk just to boiling (watch carefully to prevent milk from foaming); stir in rice and salt. Reduce heat to medium-low. Cook rice, uncovered, about 18 minutes or till tender, stirring frequently.
2. In a medium mixing bowl combine egg yolks, the 1/2 cup sugar, butter, and vanilla. Beat till well combined but not foamy. Stir 1 cup of hot rice mixture into egg mixture. While stirring, pour all of the egg mixture into rice mixture in saucepan. Bring mixture to boiling, stirring constantly. Cook and stir 1 minute more or till thickened. Pour rice mixture into the prepared casserole.
3. Meanwhile, in a large bowl beat the 4 egg whites with an electric mixer on medium speed about 1 minute or till soft peaks form (tips curl). Gradually add the 3 tablespoons sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
4. Immediately spread the meringue over rice pudding mixture, carefully sealing to the edge. Bake in a 350° oven 15 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1525 Calories from Fat 628

% Daily Value*

Total Fat 70 g108.3%

Saturated Fat 38.1 g190.7%

Trans Fat 0 g

Cholesterol 895.3 mg298.4%

Sodium 1556.5 mg64.9%

Total Carbohydrates 170 g56.5%

Dietary Fiber 0 g

Sugars 94.3 g

Protein 58 g115.3%

Vitamin A 50.7% Vitamin C

Calcium 112.4% Iron 15.4%

*Based on a 2000 Calorie diet

Swedish Rice Pudding Recipe