Ancient Swedish Rice Pudding
- Preparing Time: 1 hour
- Total Time: 2 hours
- Served Person: 10
- 1/4 teaspoon salt
- 1 cup water
- 1 cup sugar
- 4 eggs separated
- 4 cups whole milk
- 1 tbs cornstarch
- 1/2 cup long grain rice
- 1 whole shelled almond
- Carbohydrate 68.0250123333333 g
- Cholesterol 425.44 mg
- Fat 10.9779606666667 g
- Fiber 0.282823332770665 g
- Protein 13.9008423333333 g
- Saturated Fat 3.59614653333333 g
- Serving Size 1 1 Serving (204g)
- Sodium 150.740366666667 mg
- Sugar 67.7421890005627 g
- Trans Fat 1.77727133333333 g
- Calories 419 calories
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 ? 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. 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 ? c sugar till stiff. Spread this on the rice pudding. Bake about 10 mins or until browned at 400?. Chill and serve cold.
