Ingredients for Swedish Rice Pudding
- 1/2 cup granulated sugar (plus 1/4 cup for meringue, if using)
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 cups whole milk
- 2 large egg yolks
- Pure Vanilla Extract
- Cooked Rice
- 2 large egg whites (for meringue, optional)
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How to Make Swedish Rice Pudding
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, whisk together 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- In a separate bowl, whisk together 4 cups whole milk, 2 large egg yolks, and 1 teaspoon vanilla extract. Gradually whisk the wet ingredients into the dry ingredients until smooth.
- Stir in 1 cup uncooked long-grain rice.
- Pour the rice mixture into an ungreased 1 1/2-quart casserole dish.
- Place the casserole dish inside a 9x9 inch baking pan.
- Pour enough hot water into the baking pan to come about 1 inch up the sides of the casserole dish (this creates a bain-marie for even cooking).
- Bake for 50-60 minutes, or until the pudding is creamy, the rice is tender, and the milk is absorbed, stirring gently every 15-20 minutes.
- Remove from oven and let cool slightly. (Optional: For meringue topping, proceed to step 9. Otherwise, serve warm or chilled.)
- Preheat oven to 400°F (200°C).
- In a clean, dry bowl, beat 2 large egg whites with an electric mixer until soft peaks form.
- Gradually add 1/4 cup granulated sugar, continuing to beat until stiff, glossy peaks form.
- Spread the meringue evenly over the cooled rice pudding, sealing the edges.
- Bake for 5-8 minutes, or until the meringue is lightly browned.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
100g
Fat
14g
Carbs
14g
