Rice Pudding (Swedish)
A comforting Swedish rice pudding with warm cinnamon, almonds, and raisins, perfect for cozy desserts or family gatherings. Creamy, sweet, and versatile in flavor.
Ingredients
Instructions
- Cook rice and 1 cup boiling water with salt in the top of a boiler. Bring to a boil and cook for 15 minutes.
- Add milk and simmer for 45 minutes.
- Stir the cooked rice slowly into beaten eggs; then add remaining ingredients.
- Pour the mixture into a casserole dish.
- Set the casserole in hot water and bake in a hot oven at 400°F for 45 minutes.
- Serve warm or chilled. Eggs can be omitted, and the mixture served without further baking.
Tips & Substitutions
For a creamier texture, consider using a mix of whole and low-fat milk. If you prefer a dairy-free version, substitute with almond milk and use a flaxseed mixture instead of eggs. Soaking the rice overnight can also enhance the flavor and reduce cooking time. For added richness, you can stir in a tablespoon of vanilla extract.
Serving Suggestions
This rice pudding is delightful served warm or chilled, topped with additional cinnamon or a drizzle of honey. For a delightful pairing, serve it alongside a light fruit salad or browse more vegetarian recipes to complement the dish. A sprinkle of fresh berries or slivered almonds on top can enhance the presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk to loosen the pudding and warm it in a saucepan over low heat, stirring frequently. You can also microwave it in short bursts, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Pudding (Swedish) contains roughly 517 calories, with 7g protein, 82g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (37% of the Daily Value), calcium (28% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 516mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of rice for this recipe?
Yes, you can use arborio or jasmine rice for a different texture, but cooking times may vary. Arborio will yield a creamier pudding due to its higher starch content, while jasmine rice adds a fragrant note.
Is it possible to make this recipe without eggs?
Absolutely! You can omit the eggs to create a vegan version. The pudding will still be creamy thanks to the milk and butter; just be mindful of the cooking time, as it may need slight adjustments.
Can I freeze rice pudding?
While it's best enjoyed fresh, you can freeze rice pudding for up to 3 months. Ensure it cools completely before transferring it to a freezer-safe container. Thaw in the refrigerator and reheat gently, adding a little milk to restore its original consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).