SCANDINAVIAN RICE PUDDING
2 cups milk (or more, as needed)
1/2 cup uncooked rice
1/2 cup light or heavy cream (plus more for serving, if desired)
1/3 cup sugar
2 tablespoons butter
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup raisins (optional)
In top of double boiler, heat milk. Stir in rice. Cover and cook over boiling water, stirring occasionally, as mixture thickens. Add additional milk, if necessary, until rice is tender. Cook slowly about 1 to 1 1/2 hours.
Stir in heavy cream, sugar, butter, vanilla, salt, and raisins if desired. Remove from heat and allow to stand over hot water until you are ready to serve. Mixture will thicken as it stands.
If desired, serve with additional cream.
Makes 3 cups or 6 servings
Source: Binghamton, NY Press, 1975
2 cups milk (or more, as needed)
1/2 cup uncooked rice
1/2 cup light or heavy cream (plus more for serving, if desired)
1/3 cup sugar
2 tablespoons butter
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup raisins (optional)
In top of double boiler, heat milk. Stir in rice. Cover and cook over boiling water, stirring occasionally, as mixture thickens. Add additional milk, if necessary, until rice is tender. Cook slowly about 1 to 1 1/2 hours.
Stir in heavy cream, sugar, butter, vanilla, salt, and raisins if desired. Remove from heat and allow to stand over hot water until you are ready to serve. Mixture will thicken as it stands.
If desired, serve with additional cream.
Makes 3 cups or 6 servings
Source: Binghamton, NY Press, 1975
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