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Swedish Rice Pudding

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“This is a "Land o'Lakes" recipe. It is a very delicious rice pudding, and would be sublime topped with a strawberry, blueberry or rasberry sauce. It is very simple and very homey, quite the comfort food. I am sure the meringue can be left off quite easily if you are not a meringue lover.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 350 degrees.
  2. In a large mixing bowl mix together 1/2 Cup sugar,cornstarch, salt and nutmeg.
  3. Using a wire whisk, beat the milk, egg yolks and vanilla into the sugar mixture.
  4. Stir in the rice.
  5. Pour into ungreased 1 1/2 quart casserole.
  6. Set casserole in 9-inch square baking pan.
  7. Place in the oven; pour hot water 1- inch deep into 9- inch square baking pan.
  8. Bake, stirring occasionally, until pudding is creamy and the milk is absorbed (about 1 1/2 hours).
  9. Remove from the oven.
  10. Heat oven to 400 degrees.
  11. In small mixing bowl beat egg whites at high speed, scraping bowl often, until soft peaks form (1 to 2 minutes).
  12. Add the sugar gradually, and continue beating until stiff peaks form (1 to 2 minutes).
  13. Spread meringue over pudding, sealing around edges.
  14. Bake for 5 to 8 minutes more, or until meringue is lightly browned.

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