Swedish Rice Pudding (Risgrynsgröt)
Servings 6 people
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.