This one comes from my mom's side of the family and can be found at most family dinners. I'm not sure why it is called Swedish Rice, but the name doesn't matter, because it is so doggone good!
1 c whipping cream
1 qt whole milk
scant 2/3 rice
1 beaten egg
2 tsp vanilla
2/3 c sugar
In a saucepan, heat cream and milk until almost boiling. Add rice. Cook for about an hour on low heat, until the rice is tender, stirring occasionally. Add sugar, vanilla and beaten egg. Stir quickly so the egg doesn't scramble! Cook for about 5 minutes longer, stirring often. Pour into a casserole dish or ramekins and sprinkle with cinnamon. It will set up as it cools.
I like to eat this at room temperature, but is good refrigerated, too.
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