Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Scandinavian: Rice Cream




Source of Recipe


Ann Wollman


List of Ingredients




6 cups of milk
1 cup of long-grain rice
1 cup of whipping cream
3 tablespoons of sugar
1/2 teaspoon of salt
2 teaspoons of vanilla



Recipe



Early in the day or the day before, mix the milk, rice, sugar, salt, and vanilla over simmering water in a double boiler. Keep the heat low and cook for at least 1 hour, stirring occasionally until the rice is done.

Once cooked, refrigerate until serving time. Serve cold or reheat slightly. If you reheat it, you will need to add more milk.

Whip the cream before serving and fold it into the rice.

Top with lingonberries, or cinnamon and nutmeg.