My mom’s best friend Helen always made the best baked rice pudding for the holidays. I didn’t know until many years later that it was a family recipe handed down by her Swedish ancestors. It’s really simple and is wonderful, especially on a cold winter evening!
Swedish Rice Pudding
- 4 eggs
- 1 cup sugar
- 1/2 teaspoon nutmeg
- 1 cup cooked rice (do not use minute rice)
- 1 (12 fluid ounce) can Carnation Evaporated Milk
- ½ – 3/4 cup low-fat milk
- 2-3 tablespoons butter, softened
- In a medium sized bowl, beat 4 eggs lightly, add 1 cup sugar and beat a little.
- Add nutmeg, cooked rice, and Carnation evaporated milk and stir.
- Pour into a 2 quart dish and add the low-fat milk.
- Sprinkle cinnamon on the top.
- Put little pieces of butter over the top.
- 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.
It is the Swedish tradition at Christmas to put one almond in the rice pudding when it is almost cooked. The legend holds that the person who gets the almond is the one who will be married the year after.