Swedish Rice Pudding

By Xcskier20 • November 5, 2010 • 6 Comments

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Author Notes: This is a traditional Swedish-farmstead recipe that works great as a warm, creamy alternative to pie. - Xcskier20 - Xcskier20

Food52 Review: This dish should not be saved for a special occasion. The simple preparation and flavorful warmth make it more suitable as an everyday comfort food. The freshly ground cardamom is the undertone that the cinnamon, nutmeg and vanilla all play on. The liaison at the end gives it a golden (love the color of farm fresh egg yolks) creamy finish. My only warning: be aware of the absorption power of the chosen rice as my jasmine took on a bit more milk than Xcskier20 suggested in her recipe to get it past its grainy bite. - cheese1227 - A&M

Serves 10

2 quarts whole milk
1 cup sugar
2 cups basmati, or other fragrant rice
4 eggs
1/2 cup cream
1 tablespoon high quality vanilla extract
1/2 teaspoon sea salt
4 cardamom pods
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Add whole milk, sugar, rice to a large pot and cook over medium heat for one hour, stirring occasionally.
Open caramom pods and crush with mortar and pestle.
Combine eggs, cream, vanilla, salt, and spices in a small bowl.
Add the egg mixture to the pot on the stove and cook for 10 more minutes.
Enjoy! To follow tradition, add a penny to the cooled pudding. Whoever gets the penny gets good luck for the next year- if he or she doesn't choke on it.

This recipe is a Community Pick!
This recipe was entered in the contest for Your Best Pudding
This recipe was entered in the contest for Your Best Recipe with Cardamom
This recipe was entered in the contest for Your Best Holiday Breakfast
This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert

Tags: cardamom, Holidays, pudding, rice