Scandinavian Custard Rice Pudding |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This was the special occassion rice pudding my grandmother and mother would prepare for us. I love the custard that forms on top of the rice. This is food for the soul... Ingredients:
level 1/2 cup medium grain white rice |
4 cups boiling water |
1 tablespoon butter |
dash of salt |
3 eggs, beaten just slightly |
1/2 cup sugar |
1 teaspoon salt |
4 cups whole milk |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
dash of cinnamon, if desired |
yellow food coloring (not necessary - it is for eye appeal only) |
Directions:
1. Add rice to boiling water; boil for 10 minutes.
2. Drain rice in a colander; rinse and drain well.
3. Put rice into a well buttered baking dish; stir in the butter and salt.
4. Mix the beaten eggs with the sugar and salt.
5. Stir egg mixture into the milk (while my grandmother and mother’s recipe called for scalding the milk, that is not necessary in this day of pasteurized milk so I just use cold milk).
6. Add the extracts, cinnamon and just a drop of food coloring; pour over the rice.
7. Set rice dish in a larger pan that is half filled with hot water (be sure to use HOT water).
8. Bake at 325 degrees for 60 to 90 minutes (center of pudding should still be jiggle-y in the middle, but rice must be done).
9. NOTE: Stir rice every 10 minutes the first 30 minutes of baking.
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