Swedish Rice Pudding Recipe on Food52


Swedish Rice Pudding

August 20, 2019
4 Ratings
Author Notes

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

Test Kitchen Notes

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 —The Editors

  • 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
In This Recipe
  1. Add whole milk, sugar, rice to a large pot and cook over medium heat for one hour, stirring occasionally.
  2. Open caramom pods and crush with mortar and pestle.
  3. Combine eggs, cream, vanilla, salt, and spices in a small bowl.
  4. Add the egg mixture to the pot on the stove and cook for 10 more minutes.
  5. 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.

See what other Food52ers are saying.

  • cheese1227
  • Sagegreen
  • theyearinfood
  • mrslarkin
  • luvcookbooks

    8 Reviews

    mudd January 18, 2020
    Haven’t made this specific recipe, but have done other Scandinavian and old NYC deli creamy rice pudding. What works wonderful is Italian risotto rice, carnoli, Arborio, etc. Wonderfully creamy. BTW cardamom grind just the seeds please
    Alli December 15, 2016
    I just made this for a Danish Christmas Lunch that I am hosting. It tastes exactly like eggnog, in rice pudding form. It's delicious, but you have to like that taste...
    cheese1227 November 22, 2010
    I am testing this recipe and need to know if I am crushing the pods and the seeds or just the latter?
    Sagegreen November 9, 2010
    Love cardamom in pudding, too!
    theyearinfood November 8, 2010
    I adore cardamom in rice pudding.
    mrslarkin November 6, 2010
    Very comforting! Love this.
    luvcookbooks November 6, 2010
    My daughter gives this recipe the thumbs up.
    AntoniaJames November 6, 2010
    Mmmmm, beautiful! Love this. ;o)