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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This rice pudding is a customary addition to our Scandinavian-style smorgasbord on Christmas Day. The recipe has been in the family for years.Linda Orvik, Fargo, North Dakota Ingredients:
2 cups water |
1/2 cup uncooked long grain rice |
1/2 teaspoon salt |
2 cups milk |
2 eggs |
1/2 cup sugar |
1/2 cup raisins |
1/2 teaspoon vanilla extract |
dash ground nutmeg |
1 blanched almond |
Directions:
1. In a heavy saucepan, combine the water, rice and salt. Bring to a boil. Reduce heat; cover and simmer for 10-13 minutes or until almost tender.
2. Add milk; return to a boil. In a large bowl, combine the eggs and sugar; gradually stir in 1 cup hot rice mixture. Return all to the pan, stirring constantly.
3. Remove from the heat; stir in the raisins, vanilla and nutmeg. Transfer to a greased shallow 1-1/2-qt. baking dish.
4. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Top with the almond. Serve warm. Refrigerate leftovers. Yield: 8 servings.
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