Ancient Swedish Rice Pudding
Told to my mom by a very old lady at the Swedish Vasa lodge in the 1970s, who said it was her old family recipe. I added the almond according to tradition. Serve this on Christmas Eve. Whoever gets the almond will have good luck all year!
Told to my mom by a very old lady at the Swedish Vasa lodge in the 1970s, who said it was her old family recipe. I added the almond according to tradition. Serve this on Christmas Eve. Whoever gets the almond will have good luck all year!
- Carbohydrate 68.0250123333333 g
- Cholesterol 425.44 mg
- Fat 10.9779606666667 g
- Fiber 0.282823332770665 g
- Protein 13.9008423333333 g
- Saturated Fat 3.59614653333333 g
- Serving Size 1 1 Serving (204g)
- Sodium 150.740366666667 mg
- Sugar 67.7421890005627 g
- Trans Fat 1.77727133333333 g
- Calories 419 calories
Step-by-step
- Cook rice and salt in the water (simmer it) until water is absorbed (15-20 mins).
- Add milk, bring to almost boiling, cook until creamy.
- In a bowl, beat the egg yolks with ? cup (ONLY) of the sugar, adding the sugar gradually, then mix in the cornstarch.
- Pour a little of the hot millk mixture into the egg mixture, and mix, then dump the egg mixture into the pot of milk mixture.
- Cook (but don't boil) 5 mins, stirring, then add the almond.
- Put in a casserole dish, and put that in a baking dish that has an inch of water in it. Bake at 350? for an hour, stirring occasionally.
- Then beat egg whites with the remaining ? c sugar till stiff. Spread this on the rice pudding. Bake about 10 mins or until browned at 400?. Chill and serve cold.
Serving baked rice pudding hot from the oven ruins its intended consistency. Chill this dessert for at least four hours, or ideally overnight, allowing the starch molecules to fully retrograde and set the pudding into a sliceable, custardy texture. Tempering the egg yolks carefully prevents scrambling when they meet the hot dairy base; introduce the hot liquid slowly while whisking continuously.
Timing and Sequencing in the Kitchen
Simmering the rice in plain water for 15 to 20 minutes softens the grains before milk enters the pot. Whole milk requires careful temperature management to prevent scorching on the bottom of the pan before the mixture reaches a near-boil. Baking the casserole inside a larger water bath provides gentle, even heat distribution at 350 degrees Fahrenheit, protecting the dairy proteins from curdling.
Transforming Leftovers
Second-day refrigeration transforms the cooked egg whites and rice base into a cohesive, cold dessert. Cold temperatures concentrate the sweetness and firm up the meringue topping. Store leftovers covered in the refrigerator for up to 3 days without losing structural integrity.
