Christmas

Swedish Rice Pudding

by:
November  5, 2010
4
4 Ratings
  • Serves 10
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

What You'll Need
Ingredients
  • 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
Directions
  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.
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  • cheese1227
    cheese1227
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8 Reviews

mudd
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
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
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
Sagegreen November 9, 2010
Love cardamom in pudding, too!
 
theyearinfood
theyearinfood November 8, 2010
I adore cardamom in rice pudding.
 
mrslarkin
mrslarkin November 6, 2010
Very comforting! Love this.
 
luvcookbooks
luvcookbooks November 6, 2010
My daughter gives this recipe the thumbs up.
 
AntoniaJames
AntoniaJames November 6, 2010
Mmmmm, beautiful! Love this. ;o)