Swedish Christmas Rice Pudding Julgrot Food

JULGROT

Steps:

• In a heavy saucepan combine rice, butter and water and salt. Bring to boil and cook covered for 10 minutes, or until water is just absorbed. Add half-and-half and cinnamon stick to above. Bring to boil, stirring continuously. Let simmer, covered, for about 45 minutes. The half-and-half should be almost absorbed. The results should be creamy and tender, not mushy. Add the extra butter, and some cream for extra richness. Before serving, hide the almond in the porridge. Serve the porridge hot, with warm cream, cinnamon, and sugar. Whoever gets the almond will be married within the year!
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JULGROT(SWEDISH RICE PUDDING)

Steps:

• In a heavy saucepan combine rice, butter and water and salt. Bring to boil and cook covered for 10 minutes, or until water is just absorbed.
• Add half-and-half and cinnamon stick to above. Bring to boil, stirring continuously. Let simmer, covered, for about 45 minutes. The half-and-half should be almost absorbed.
• The results should be creamy and tender, not mushy. Add the extra butter, and some cream for extra richness.
• Before serving, hide the almond in the porridge.
• Serve the porridge hot, with warm cream, cinnamon, and sugar. Whoever gets the almond will be married within the year!

SWEDISH RICE PUDDING

Steps:

• In a medium sized bowl, beat 4 eggs lightly, add 1 cup sugar and beat a little.
• Add 1/2 teaspoon nutmeg.
• Add 1 cup cooked rice to the mixture.
• Add 1 can Carnation evaporated milk and stir.
• Pour into a 2 quart dish and add the low-fat milk.
• Sprinkle cinnamon on the top.
• Add butter (small"clicks" on top- each"click" probably 1/2 tablespoon).
• Bake in a 325 degree oven for 1 1/2 hours or until the pudding's top moves a little in the center if you push it gently.
• Enjoy!

SWEDISH CHRISTMAS RICE PUDDING

Steps:

• In a heavy saucepan, combine the water, rice and salt; bring to a boil over medium heat. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. Add milk and 1/3 cup sugar; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until slightly thickened. , Whisk together the eggs and remaining sugar. Gradually stir 2 cups hot rice mixture into the egg mixture; return all to pan, stirring constantly. Cook and stir over low heat for 3-5 minutes until mixture reaches 160°. Remove from the heat; stir in butter and vanilla. Pour into a serving bowl. , Refrigerate for 2 hours or until chilled. Just before serving, sprinkle with cinnamon.