By Bec on November 29, 2004
Photo by Mikekey
Photo by Mikekey
"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."
Serving Size: 1 (184 g)
Servings Per Recipe: 6
"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!"
"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."
"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."
"Maybe it isn't fair to give stars for this because I did make some changes... but I really LOVED it! Inspired by the other reviews I doubled the rice (because I like lots of rice) and I reduced the sugar to 3/4 cup also left out the butter. It was still plenty sweet so I will try 2/3 cup sugar or even 1/2 cup next time. Also I think this would be good with raisins in it."
"I happened to come upon this recipe and decided to try it. Have never made rice pudding before but decided to give it a try to see if it would make a good addition to my Thanksgiving dinner deserts. What a find. It was very easy and most importantly VERY GOOD. Followed the recipe exactly. Not very adventurous but it doesn't seem to need any alterations or additions of any kind. I have included a picture of my first attempt and believe me I will be making it for the whole family for this years Thanksgiving dinner. Thanks for this delicious desert."