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Recipe Name: Swedish Rice Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Desserts Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Long grain rice
4 Cup(s) Milk, whole
3 Eggs
2/3 Cup(s) Sugar
2 Teaspoon(s) Vanilla
2 Tablespoon(s) Butter or margarine, melted
1/4 Teaspoon(s) Salt to taste
Cinnamon or nutmeg
Butter a 11 x 8 x 3-inch casserole or pan (the dish/pan size is
important, don't use a larger pan or your custard layer will be too
shallow); set aside. In the top of a double boiler, combine the rice
and 1 cup of the milk. Cover and cook over simmering water until the
rice is tender, about 45 minutes. Pour into prepared pan. Preheat
oven to 375-degrees. In a mixer bowl, lightly beat the eggs until
frothy. Add the sugar, vanilla, butter, salt and remaining milk and
mix well. Pour over the rice and sprinkle cinnamon liberally over the
top; DO NOT stir in. Place dish in a pan of hot water (about 1/2 way
up the sides of the dish). Bake for 50-60 minutes, or until the
pudding is slightly puffy and is firm on top. Remove from the hot
water and cool on a rack. Serve at room temperature or chilled (mine
never lasts that long, I eat it HOT! :) From: Linda Magee

Nutrition (calculated from recipe ingredients)
Calories: 1549
Calories From Fat: 506
Total Fat: 56.9g
Cholesterol: 697.1mg
Sodium: 1259.1mg
Potassium: 1623.1mg
Carbohydrates: 204.6g
Fiber: <1g
Sugar: 184.1g
Protein: 53.4g

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