Swedish Rice Pudding with Lingonberry Preserves
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Family Recipe & Christmas Smorgasbord Staple
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1/2 oz uncooked white rice
1 1/2 fl oz water, boiling
3 item(s) egg(s), beaten
1/2 cup(s) sugar
1 tsp table salt, scant, divided
1 tsp vanilla extract
1/2 tsp lemon juice canned or bottled
1/4 tsp almond extract
2 cup(s) 2% reduced fat milk, scalded
- Simmer rice in boiling water with scant 1/2 tsp. salt until rice is tender.
In mixer, combine beaten eggs, sugar, remaining salt, vanilla, lemon, and almond extract.
Slowly (so eggs won't curdle) add hot milk to egg mixture while mixer is running.
Add cooked rice to above mixture.
Pour into a buttered 1-1/2 quart casserole. Put casserole dish into a larger pan in 1 inch of water, Bake at 375 for one hour. Do not stir during baking. Custard rises to the top (yummy!). Pudding is done when knife inserted in middle comes out clean.
This is fabulous served with lingonberry preserves but if you do, add 1 point per tablespoon.
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