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Swedish Rice Pudding

December 05, 2019

We have a lot of Christmas traditions in the Spieler home, one of them being Polish Sausage and Corn Rye Bread for breakfast on Christmas morning in honor of my family history and upbringing.  But on my wife's side of the family, it is their Swedish heritage that is memorialized in the Rice Pudding and Swedish Meatballs that are served at our Christmas Eve dinner.  Swedish tradition calls for one whole almond to be added during the mixing process and whoever finds the almond in their serving of rice pudding on Christmas Eve has good luck for the next year!  Kristin's grandmother was 100% Swedish so in memory of her, I am posting her Swedish Rice Pudding recipe that she made every Christmas.  We hope you enjoy it as much as we do!

Rice Pudding

By Dorthy Parry

1 cup rice

1 quart milk

4-5 large eggs, separated

3/4 cup sugar

1 tsp vanilla

1 tsp almond extract

1/2 tsp cream of tartar

6 Tbsp sugar (for meringue)

1 almond

Cook rice until tender.  Drain if necessary.  Add milk, beaten egg yolk and sugar.  Cook over medium heat until thickened (stir often).  Add vanilla and almond extract.  Pour into large casserole.  Push the almond into the casserole somewhere.  Beat egg whites until stiff.  Add 6 tablespoons sugar slowly and continue beating.  Add cream of tartar.  Brown in 375 degree oven for 10 to 15 minutes.