Swedish Christmas Rice Pudding Julgrot Recipes

Steps:

• In a heavy saucepan, combine the water, rice and salt; bring to a boil over medium heat. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. Add milk and 1/3 cup sugar; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until slightly thickened. , Whisk together the eggs and remaining sugar. Gradually stir 2 cups hot rice mixture into the egg mixture; return all to pan, stirring constantly. Cook and stir over low heat for 3-5 minutes until mixture reaches 160°. Remove from the heat; stir in butter and vanilla. Pour into a serving bowl. , Refrigerate for 2 hours or until chilled. Just before serving, sprinkle with cinnamon.

Steps:

• In a saucepan, combine the rice and water. Simmer for 10 minutes; add milk and bring to a boil. Reduce heat and simmer, uncovered, for 60-70 minutes or until rice is tender. Add sugar, salt and butter; mix well. Spoon into small bowls or dessert dishes. Garnish with almonds and sprinkle with cinnamon if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes.
• Beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed.
• Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish.
• Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish.
• Bake in the preheated oven until golden, about 15 minutes.

Steps:

• In a heavy saucepan combine rice, butter and water and salt. Bring to boil and cook covered for 10 minutes, or until water is just absorbed.
• Add half-and-half and cinnamon stick to above. Bring to boil, stirring continuously. Let simmer, covered, for about 45 minutes. The half-and-half should be almost absorbed.
• The results should be creamy and tender, not mushy. Add the extra butter, and some cream for extra richness.
• Before serving, hide the almond in the porridge.
• Serve the porridge hot, with warm cream, cinnamon, and sugar. Whoever gets the almond will be married within the year!

Steps:

• In a medium sized bowl, beat 4 eggs lightly, add 1 cup sugar and beat a little.
• Add 1/2 teaspoon nutmeg.
• Add 1 cup cooked rice to the mixture.
• Add 1 can Carnation evaporated milk and stir.
• Pour into a 2 quart dish and add the low-fat milk.
• Sprinkle cinnamon on the top.
• Add butter (small"clicks" on top- each"click" probably 1/2 tablespoon).
• Bake in a 325 degree oven for 1 1/2 hours or until the pudding's top moves a little in the center if you push it gently.
• Enjoy!

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square baking dish.
• Stir milk into rice until evenly combined. Mix eggs, sugar, pudding mix, butter, vanilla extract, and salt into rice mixture; transfer to the prepared baking dish.
• Bake in the preheated oven until a knife inserted in the pudding comes out clean, about 1 hour.