Ingredients 1 cup water1/2 cup uncooked long grain riceDash salt4 cups milk2/3 cup sugar, divided2 eggs2 tablespoons butter1 teaspoon vanilla extract1/4 teaspoon ground cinnamon View Recipe Directions In a heavy saucepan, combine the water, rice and salt; bring to a boil over medium heat. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. Add milk and 1/3 cup sugar; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until slightly thickened. Whisk together the eggs and remaining sugar. Gradually stir 2 cups hot rice mixture into the egg mixture; return all to pan, stirring constantly. Cook and stir over low heat for 3-5 minutes until mixture reaches 160°. Remove from the heat; stir in butter and vanilla. Pour into a serving bowl. Refrigerate for 2 hours or until chilled. Just before serving, sprinkle with cinnamon. Nutrition Facts 1 serving: 199 calories, 7g fat (4g saturated fat), 65mg cholesterol, 94mg sodium, 28g carbohydrate (20g sugars, 0 fiber), 6g protein. Originally published as Christmas Rice in Taste of Home Christmas Annual 2011 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
It is served all through the year but it is always included as part of Christmas buffet. After searching for vegetarian Swedish recipes, I finalized this simple and easy to make Ricepudding aka Risgrynsgröt
Ricepudding is on the top, but this is the one ricepudding that can actually feel refreshing. Custardy and creamy, it taste like nothing I’d ever seen rice do, and yet comfortingly familiar, milk and sugar being the first things to teach us what delicious means
3 Drain and add rice to the boiling milk, reduce heat to low and cook, stirring continuously until the rice is soft and the milk is completely absorbed. 5 Combine cooked rice with honey, raisins, vanilla, grated orange rind and chopped dates (if desired), and fresh orange juice. 7 Bake the pudding in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for 15 minutes. medium grain rice, washed and soaked in sufficient water for 30 minutes
I used to be a ricepudding hater. I thought it was the only ricepudding I would ever need. Until this recipe came into my life (be prepared, it’s one of the oldest on my site and the pictures are, well, unique)