Swedish Rice Pudding

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Scandinavian

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 464.6

Dietary: Gluten-free, Vegetarian

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

1/2 cup Long grain rice
4 cup Milk, whole
3 lg Eggs
2/3 cup Sugar
2 teaspoon Vanilla
2 tablespoon Butter or margarine, melted
1/4 teaspoon Salt to taste

Directions

1
Butter an 11 x 8 x 3-inch casserole dish or baking pan; set aside.
2
In the top of a double boiler, combine the rice and 1 cup of the milk.
3
Cover and cook over simmering water, stirring occasionally, until the rice is tender and has absorbed the milk, about 45 minutes.
4
Spread the cooked rice evenly into the prepared baking pan.
5
Preheat the oven to 375 degrees F (190 degrees C).
6
In a mixing bowl, lightly beat the eggs until frothy.
7
Add the sugar, vanilla, melted butter, salt, and the remaining 3 cups of milk to the eggs; mix well until combined.
8
Pour the custard mixture evenly over the rice in the pan.
9
Sprinkle cinnamon liberally over the top; do not stir.
10
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.
11
Bake for 50-60 minutes, or until the pudding is slightly puffy and firm to the touch on top.
12
Remove the baking pan from the water bath and let it cool on a wire rack.
13
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.

Keywords: swedish, rice pudding, dessert, custard, cinnamon, vanilla, baked, creamy, traditional, comfort food, milk, eggs, butter, sugar, scandinavian, warm, chilled, holiday, winter, easy

Read it online: https://www.chefs-mate.com/recipe/swedish-rice-pudding/

Chefs Mate

Swedish Rice Pudding

Nutrition Facts