Risgrynsgröt ~ Julegrot ~ Swedish Rice Pudding

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1 Cinnamon stick, small
  • 1 pinch Salt
  • 1/2 tsp Salt
  • 1/3 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 Almond

• Dairy

  • 3 cups 2% milk
  • 1 tbsp Butter
  • 1/4 cup Half-and-half cream

• Liquids

  • 1 1/4 cups Water

Found on justasmidgen.com

Ingredients

• 1 cup rice
• 1 1/4 cups water
• 1 tbsp butter
• pinch of salt
• 1 small cinnamon stick
• 3 cups 2% milk
• 2 eggs
• 1/3 - 1/2 cup sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1/4 - 1/2 cup half and half cream
• 1 almond

Directions

• Measure rice into a sieve and rinse under cold water to remove all starch until water runs clear. Add rice, water, butter, pinch of salt and one small cinnamon stick to a medium-sized pot and put on high. Once the rice mixture boils, turn to simmer and finish cooking until all the water is absorbed. This takes about 10 minutes.
• In a medium-sized bowl, measure out milk and eggs and whisk together. Whisk in sugar, vanilla and salt to blend.
• Once rice is cooked, pour the milk mixture into the pot. Bring back to a simmer then cook for an additional 40 minute or so, until the rice pudding is thickened. Add 1/4 - 1/2 cup half and half cream, this makes the pudding whiter in colour which is so much prettier!
• Remove from heat and stir in 1 almond.