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    Swedish Rice Pudding


    Source of Recipe


    Jim Schnobrich from his mom Lolly Swenson


    Recipe Introduction


    The real key here is to find REAL Ligonberries. Try to stay away from the ligonberry jelly in a jar. The jelly should ONLY be used as a LAST RESORT.


    List of Ingredients


    • 1 qt milk
    • 1/2 cup cream
    • 2/3 cups uncooked rice
    • 1 egg (beaten)
    • 1 tsp vanilla
    • 3/4 cup sugar
    • dash of salt
    • 1 pint ligonberries
    • 1/2 cup sugar


    Instructions


    1. Star by putting ligonberries in a small amount of water in a saucepan, add the 1/2 cup sugar. Bring to almost a boil and remove from heat prior to a full boil. Let cool.
    2. Heat the milk and cream to boiling.
    3. Add the rice. Cook over a low heat for 1 hour or until the rice is done.
    4. Combine the egg, vanilla, sugar and salt. Add to rice.
    5. Cook 5 to 7 minutes over low heat.
    6. Put the rice in a large bowl and refrigerate for at least 45 minutes prior to serving.
    7. Garnish each individual serving with ligonberries and/or a sprinkle of cinnamon.


    Final Comments


    This recipe serves six. No Christmas Eve was complete without this dessert after the LUTEFISK!
 

 

 

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