Baked Swedish Rice Pudding
It's actually been around for centuries, believe it or not, and was thought to have originated in china, which has an ancient rice culture.
Recipe Summary Baked Swedish Rice Pudding
A bit different; it includes baked meringue. Serve warm or cold.Ingredients | Rice Pudding Origin4 cups milk½ cup long grain rice½ teaspoon salt4 egg yolks, room temperature½ cup white sugar2 tablespoons butter, softened1 teaspoon vanilla extract4 egg whites, room temperature3 tablespoons white sugarDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes.Beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed.Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish.Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish.Bake in the preheated oven until golden, about 15 minutes.Info | Rice Pudding Originprep: 10 mins cook: 35 mins total: 45 mins Servings: 8 Yield: 2 quart casserole
TAG : Baked Swedish Rice PuddingWorld Cuisine Recipes, European, Scandinavian,
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