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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This family favorite came from my great-grandmother Ida Maria, who was born in 1887. She grew up in Dalarna, a province in Sweden, and moved to the United States when she was 16. And now we prepare this recipe every year for the holidays. I love it! It you want, serve with Lingonberries. Ingredients:
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 |
1/2-3/4 cup low-fat milk |
2 -3 tablespoons butter, softened |
cinnamon |
Directions:
1. In a medium sized bowl, beat 4 eggs lightly, add 1 cup sugar and beat a little.
2. Add 1/2 teaspoon nutmeg.
3. Add 1 cup cooked rice to the mixture.
4. Add 1 can Carnation evaporated milk and stir.
5. Pour into a 2 quart dish and add the low-fat milk.
6. Sprinkle cinnamon on the top.
7. Add butter (small clicks on top- each click probably 1/2 tablespoon).
8. 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.
9. Enjoy!
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