Swedish Rice Pudding

Becky posted 04-30-99

Swedish Rice Pudding

3/4 cup old fashioned rice
4 cups milk
1 1/2 cups milk
1 cup raisins
2 eggs, beaten with an additional 1/2 c milk
1 tsp. salt
2 rounded tsp. cornstarch
1 tsp. vanilla
1 cup sugar

Bring rice and 4 cups milk to boil in double boiler, cover and reduce heat. Cook slowly 1 hour or more until soft. Stir occasionally.

Put the 1 1/2 cups of milk in heavy pan and add cooked rice and raisins. Just before it comes to a boil, gradually add the rest of the ingredients which have been throughly mixed. Let come slowly to a boil, stirring to prevent curdling.

Pour into a bowl and criss cross the top with sprinkled cinnamon.

Swedish Rice Pudding # 2

1/2 cup rice
1 cup water
1 tsp. salt
1/2 tsp. margarine or oil
4 1/2 cups milk
1/2 cup sugar
5 eggs
1 tsp. vanilla

Cook together the first 4 ingredients until done but not dry. Scald milk and add to cooked rice. Add sugar.

Beat eggs slightly, gradually pour some of the hot mixture into the eggs while stirring. Then add eggs to the rest of the milk/rice/sugar mixture; add vanilla. Pour into baking dish (2 1/2 quart size).

Place dish in pan with water in the bottom. Bake stirring occasionally.

Makes 10 to 12 servings. Oven temp 250. Time 1 1/2 ot 2 hours

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