Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This family favorite came from my great-grandmother Ida Maria, who was born in 1887. She grew up in Dalarna, a province in Sweden, and moved to the United States when she was 16. And now we prepare this recipe every year for the holidays. I love it! It you want, serve with Lingonberries.

Ingredients Nutrition

Directions

  1. In a medium sized bowl, beat 4 eggs lightly, add 1 cup sugar and beat a little.
  2. Add 1/2 teaspoon nutmeg.
  3. Add 1 cup cooked rice to the mixture.
  4. Add 1 can Carnation evaporated milk and stir.
  5. Pour into a 2 quart dish and add the low-fat milk.
  6. Sprinkle cinnamon on the top.
  7. Add butter (small"clicks" on top- each"click" probably 1/2 tablespoon).
  8. Bake in a 325 degree oven for 1 1/2 hours or until the pudding's top moves a little in the center if you push it gently.
  9. Enjoy!
Most Helpful

5 5

This is a gorgeous rice pudding! I doubled the rice and used Egg Beaters for half of the eggs. It turned out wonderful! I brought a double recipe to a party, served it with lingonberry jam (bought at Ikea), and the entire thing dissappeared in no time. I am going to try this recipe with brown rice, Egg Beaters, and Splenda, and I'll leave out the butter (it really wasn't necessary). Yum!

5 5

This goes into the 10 STAR book! I love custard type rice puddings (my Norse heritage) and this is one of the best I have tried. I made it even more Scandinavian by adding cardamom along with the nutmeg. Thanks for this keeper.

4 5

Very good, those swedes sure know how to make rice pud. Goes really well with vanilla ice cream. could do with a bit less sugar.