Swedish Rice Pudding With Two Fruit Sauces
"this has a lovely creamy custard on top..it is adapted from a Marcia Adams cookbook."
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1⁄2 cup long grain rice
- 4 cups milk
- 3 large eggs
- 2⁄3 cup sugar
- 2 teaspoons vanilla extract
- 2 tablespoons butter, melted
- 1⁄4 teaspoon salt
- ground cinnamon
-
GRAPE JUICE SAUCE
- 4 cups grape juice
- 1⁄2 cup sugar
- 1⁄4 cup cornstarch
-
LINGONBERRY SAUCE
- 1 quart lingonberry
- 1 3⁄4 cups water
- 1 1⁄2 cups sugar
- 2 1⁄2 tablespoons cornstarch
directions
- In the top of a double boiler, combine the rice and 1 cup of the milk. Cover and cook over simmering water, until the rice is tender, about 45 minutes.Transfer to a greased oval gratin dish, approximately 11x8x3".
- Preheat oven to 375°F.
- In a mixer bowl, lightly beat the eggs till frothy.
- Add the sugar, vanilla, butter, salt and remaining milk and combine.
- Pour over the rice and sprinkle cinnamon liberally over the surface, do NOT stir.
- Place dish in a pan of hot water and bake for 50-60 minutes, or until the pudding slightly puffs and is firm on the top.
- Remove from the hot water and cool on a wire rack.
- Serve at room temperature or chilled with a fruit sauce.
- **NOTE: The dish size is important if you are to have the thick layer of custard on top. don't use a shallow one.
-
GRAPE JUICE SAUCE:
- In a large saucepan, heat 3 1/2 cups of the grape juice and sugar until boiling. In a small bowl, combine the cornstarch with the remaining 1/2 cup of juice.
- add to the grape juice and sugar mixture and whisk, cooking until the mixture thickens -- cool to room temperature.
-
LINGONBERRY SAUCE:
- Place the berries and 1 1/2 cup water in a medium saucepan. cover and bring to a boil, lower the heat and simmer for 15 minutes, then set aside. In a small bowl, combine the sugar and cornstarch, then add the remaining 1/4 cup water. add to the berry mixture, stirring constantly. return the pan to the heat and bring the mixture again to a boil. cover and remove from the heat -- cool to room temperature.
- NOTE** Lingonberries are dark red and similiar to cranberries, but not as tart -- Raspberries or strawberries may be substituted for the lingonberries.
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RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
