This traditional Swedish rice pudding is a comforting classic that balances the creamy texture of simmered rice with a rich, eggy custard topping. Unlike simple stovetop puddings, this version is baked in a water bath, resulting in a firm yet tender interior and a slightly puffy, golden surface. The use of whole milk and butter ensures a luxurious mouthfeel, while vanilla and a generous dusting of cinnamon provide aromatic warmth. It is perfect for cozy winter evenings, holiday gatherings, or as a wholesome dessert that feels indulgent without being overly heavy. Serve it warm from the oven or chilled for a refreshing contrast.
Swedish Rice Pudding
Description
This traditional Swedish rice pudding is a comforting classic that balances the creamy texture of simmered rice with a rich, eggy custard topping. Unlike simple stovetop puddings, this version is baked in a water bath, resulting in a firm yet tender interior and a slightly puffy, golden surface. The use of whole milk and butter ensures a luxurious mouthfeel, while vanilla and a generous dusting of cinnamon provide aromatic warmth. It is perfect for cozy winter evenings, holiday gatherings, or as a wholesome dessert that feels indulgent without being overly heavy. Serve it warm from the oven or chilled for a refreshing contrast.Ingredients
Directions
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Butter an 11 x 8 x 3-inch casserole dish or baking pan; set aside.
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In the top of a double boiler, combine the rice and 1 cup of the milk.
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Cover and cook over simmering water, stirring occasionally, until the rice is tender and has absorbed the milk, about 45 minutes.
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Spread the cooked rice evenly into the prepared baking pan.
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Preheat the oven to 375 degrees F (190 degrees C).
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In a mixing bowl, lightly beat the eggs until frothy.
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Add the sugar, vanilla, melted butter, salt, and the remaining 3 cups of milk to the eggs; mix well until combined.
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Pour the custard mixture evenly over the rice in the pan.
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Sprinkle cinnamon liberally over the top; do not stir.
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Place the baking pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches about halfway up the sides of the baking pan.
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Bake for 50-60 minutes, or until the pudding is slightly puffy and firm to the touch on top.
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Remove the baking pan from the water bath and let it cool on a wire rack.
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Serve at room temperature or chilled.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 464.6kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 5.8g29%
- Cholesterol 284.6mg95%
- Sodium 1485.5mg62%
- Total Carbohydrate 62.9g21%
- Dietary Fiber 0.9g4%
- Sugars 53.1g
- Protein 19.1g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pan Size: The dimensions of the pan are important for the texture of the pudding. Using a larger pan will result in a layer that is too shallow and may bake too quickly or dry out.
Serving Temperature: This pudding is delicious served warm from the oven, at room temperature, or chilled. Many people prefer it hot for a comforting dessert experience.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven before serving if desired.
Spice Variation: While cinnamon is traditional, you can also add a pinch of nutmeg or cardamom to the custard mixture for a different aromatic profile.
