Told to my mom by a very old lady at the Swedish Vasa lodge in the 1970s, who said it was her old family recipe. I added the almond according to tradition, as well as a modern twist of 3/8 c cardamom, a very popular spice in Sweden. Serve this on Christmas Eve. Whoever gets the almond will have good luck all year!
1 Cook rice and salt in the water (simmer it) until water is absorbed (15-20 mins).
2 Add milk, bring to almost boiling, cook until creamy.
3 In a bowl, beat the egg yolks with 3/4 cup (ONLY) of the sugar, adding the sugar gradually, then mix in the cornstarch.
4 Pour a little of the hot millk mixture into the egg mixture, and mix, then dump the egg mixture into the pot of milk mixture. Add the cardamom, and mix thoroughly.
5 Cook (but don't boil) 5 mins, stirring, then add the almond.
6 Put in a casserole dish, and put that in a baking dish that has an inch of water in it. Bake at 350 for an hour, stirring occasionally.
7 Then beat egg whites with the remaining 1/4 c sugar till stiff. Spread this on the rice pudding. Bake about 10 mins or until browned at 400. Chill and serve cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (106g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 10 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.2mg||1 %|
|Sodium 57.5mg||2 %|
|Potassium 107.2mg||3 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 22.2g|
|Protein 2.5g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 108
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.