Swedish Rice Pudding With Two Fruit Sauces

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In the top of a double boiler, combine the rice and 1 cup of the milk. Cover and cook over simmering water, until the rice is tender, about 45 minutes.Transfer to a greased oval gratin dish, approximately 11x8x3".
  • Preheat oven to 375°F.
  • In a mixer bowl, lightly beat the eggs till frothy.
  • Add the sugar, vanilla, butter, salt and remaining milk and combine.
  • Pour over the rice and sprinkle cinnamon liberally over the surface, do NOT stir.
  • Place dish in a pan of hot water and bake for 50-60 minutes, or until the pudding slightly puffs and is firm on the top.
  • Remove from the hot water and cool on a wire rack.
  • Serve at room temperature or chilled with a fruit sauce.
  • **NOTE: The dish size is important if you are to have the thick layer of custard on top. don't use a shallow one.
  • GRAPE JUICE SAUCE:
  • In a large saucepan, heat 3 1/2 cups of the grape juice and sugar until boiling. In a small bowl, combine the cornstarch with the remaining 1/2 cup of juice.
  • add to the grape juice and sugar mixture and whisk, cooking until the mixture thickens -- cool to room temperature.
  • LINGONBERRY SAUCE:
  • Place the berries and 1 1/2 cup water in a medium saucepan. cover and bring to a boil, lower the heat and simmer for 15 minutes, then set aside. In a small bowl, combine the sugar and cornstarch, then add the remaining 1/4 cup water. add to the berry mixture, stirring constantly. return the pan to the heat and bring the mixture again to a boil. cover and remove from the heat -- cool to room temperature.
  • NOTE** Lingonberries are dark red and similiar to cranberries, but not as tart -- Raspberries or strawberries may be substituted for the lingonberries.
Advertisement