Swedish Rice Ring Recipes

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.

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:

• Soften gelatin in water; set aside.
• In a heavy 2-quart saucepan, bring rice, milk, sugar and salt to a boil, stirring occasionally. Reduce heat and cover; cook over low heat until rice is tender, about 15--20 minutes.
• Remove from heat; add gelatin, stirring until dissolved. Cover; chill until partially set.
• In a chilled bowl, whip cream until stiff; fold into the chilled rice mixture.
• Spoon into a 6-cup decorative or ring mold. Cover and chill until set, about 3 hours.
• To unmold, loosen edges with a spatuala and invert onto a serving platter. Serve with sweetened strawberries.

Steps:

• In a small bowl, sprinkle gelatin over cold water; set aside. In a small heavy saucepan, combine milk, rice, sugar and salt; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 15-20 minutes until rice is tender. Remove from heat; stir in gelatin mixture until completely dissolved. Refrigerate, covered, until partially set.
• In a bowl, beat cream until stiff peaks form. Fold into chilled rice mixture. Spoon into a 6-cup ring mold coated with cooking spray; refrigerate until firm, about 3 hours. Unmold onto a serving platter. Serve with strawberries.

Steps:

• Butter a 1 ½ quart ring mold generously.
• Pack firmly with hot rice and cover tightly with foil (rice may be prepared 1 hour ahead to this point and kept warm in a 250F oven).
• Invert onto a heated platter.