My Swedish Rice Pudding reminds me of my Grandmother and one of my favorite treats during the holidays. A simple rice dish sweetened with a creamy custard and cinnamon. Don't forget to hide the almond in the pudding!
Swedish Rice Pudding was always a favorite of mine growing up.
My grandmother always made traditional Swedish food for Christmas and it took me too adulthood to truly appreciate and love the food.
Rice pudding was a favorite and one of the best parts was to see who for the blanches almond in the pudding. Traditionally, whoever found the almond would likely be married in the next 12 months. You can imagine my 12 year old brain trying imagine my life if I found the almond!
Swedish Rice Pudding is called Risgrynsgröt. This is also popular in Denmark, but the spelling is slightly different. This recipe can be made with simple pantry ingredients, and is a great addition to a holiday table.
Ingredients
- Swedish pudding rice or arborio rice
- cups water
- butter
- salt
- cinnamon stick
- whole milk
- large eggs
- granulated white sugar
- vanilla
- almond
What is Pudding Rice?
Swedish pudding rice is a thick short grain rice. It has a hearty texture and holds up well in the cooking process.
The Swedish rice can be hard to find, and Italian arborio rice is a perfect (and easier to find) substitute.
I have read many recipes that use a white long-grain rice. Use arborio. The texture and thickness a better match. The long grain rice will look faster and give you different consistency for the Swedish Rice Pudding.
Instructions
- Rinse under cold water to remove all starch until water runs clear. Add rice, water, butter, salt and one cinnamon stick to a medium-sized pot.
- Cook rice on medium-high heat. Bring the rice mixture to a boils. Next, reduce heat to medium-low and reduce to a simmer
- Cook the rice for about 10 minutes. The liquid should all be absorbed.
- In a medium mixing bowl, whisk together the milk and eggs. Add the sugar, vanilla and salt and whisk.
- Add the milk mixture to the rice. Stir frequently to avoid the eggs setting. Bring pudding to a simmer then cook for an additional 30 minutes. The pudding will be thick and creamy.
- Remove from heat and stir in 1 almond.
Serving Suggestions
I love to eat this with a traditional Swedish Christmas meal, but it is delicious after the meal as well.
I also love to eat them alongside pepparkakor cookies. Pepparkakor is a unfrosted ginger cookie. They are typically cut in simple shapes and very crispy.
Looking For More Swedish Inspired Recipes?
Swedish Tea Ring from Just a Smidgen
Lutfisk from Swedish Food (My grandma made this every Christmas- white sauce and all!)
If you’ve tried my Swedish Rice Pudding or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Swedish Rice Pudding (Risgrynsgröt)
Ingredients
- 1 cup Swedish pudding rice or arborio rice
- 1 ½ cups water
- 1 tablespoon butter
- ¼ teaspoon of salt
- 1 cinnamon stick
- 3 cups whole milk
- 2 large eggs
- ⅓ cup granulated white sugar
- 1 ½ teaspoon vanilla
- ½ teaspoon salt
- 1 almond
Instructions
- Rinse under cold water to remove all starch until water runs clear. Add rice, water, butter, salt and one cinnamon stick to a medium-sized pot.
- Cook rice on medium-high heat. Bring the rice mixture to a boils. Next, reduce heat to medium-low and reduce to a simmer
- Cook the rice for about 10 minutes. The liquid should all be absorbed.
- In a medium mixing bowl, whisk together the milk and eggs. Add the sugar, vanilla and salt and whisk.
- Add the milk mixture to the rice. Stir frequently to avoid the eggs setting. Bring pudding to a simmer then cook for an additional 30 minutes. The pudding will be thick and creamy.
- Remove from heat and stir in 1 almond.
Holiday Side Dish Recipes:
- Air Fried Green Beans with Crispy Onions by West Via Midwest
- Apple and Kohlrabi Slaw by A Day in the Life on the Farm
- Balsamic Brussels Sprouts with Bacon by Lemon Blossoms
- Buttery Pearl Barley Mushroom Pilaf by Food Lust People Love
- Cheesy Asparagus Bake by The Fresh Cooky
- Couscous with Cumin and Pine Nuts by Shockingly Delicious
- Cranberry Pecan Cornbread Mini Bites by The Freshman Cook
- Creamed Corn by Savory Experiments
- Creamy Cheesy Brussel Sprouts with Bacon by Blogghetti
- Farro Salad with Apples, Arugula & Feta by Sweet Beginnings
- Lemon and Garlic Roasted Brussels Sprouts by Palatable Pastime
- Loaded Cauliflower Casserole by Cheese Curd in Paradise
- Make Ahead Mashed Potatoes by Family Around the Table
- Persimmon Salad With Balsamic Vinaigrette by The Foodie Affair
- Rice Pilaf with Dried Cranberries and Almonds by An Affair from the Heart
- Roasted Beet & Goat Cheese Salad by Kate's Recipe Box
- Roasted Carrots with Goat Cheese and Pecans by Hezzi-D's Books and Cooks
- Roasted Sweet Potatoes and Apples by Devour Dinner
- Sausage Stuffing by House of Nash Eats
- Wild Rice and Broccoli Casserole by Karen's Kitchen Stories
- Wild Rice and Sprouts Pilaf by A Kitchen Hoor's Adventures
Tara
Once you add the milk/egg mixture and you return it to a simmer, should you have a lid on or off? I have been trying to cook this for 20 years and have yet to perfect it. It doesn't help that my grandmothers recipe says to. "... put it in the fire until thickened."
Ashley Lecker
I leave it uncovered after I add the milk/egg mixture. Aren't the recipes from our grandmother's like that!? No exact measurements or times 🙂