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Swedish Rice Pudding With Two Fruit Sauces

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“this has a lovely creamy custard on is adapted from a Marcia Adams cookbook.”
1hr 10mins

Ingredients Nutrition


  1. 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".
  2. Preheat oven to 375°F.
  3. In a mixer bowl, lightly beat the eggs till frothy.
  4. Add the sugar, vanilla, butter, salt and remaining milk and combine.
  5. Pour over the rice and sprinkle cinnamon liberally over the surface, do NOT stir.
  6. 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.
  7. Remove from the hot water and cool on a wire rack.
  8. Serve at room temperature or chilled with a fruit sauce.
  9. **NOTE: The dish size is important if you are to have the thick layer of custard on top. don't use a shallow one.
  11. 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.
  12. add to the grape juice and sugar mixture and whisk, cooking until the mixture thickens -- cool to room temperature.
  14. 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.
  15. 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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