Scandinavian rice pudding from Midwest Made: Big, Bold Baking from the Heartland (page 291) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 25, 2021

    My Swedish mother-in-law thought this was the best rice pudding ever. She (and the rest of us) loved having the whipped cream folded right into the pudding - she said, "I wish the Swedes had thought of that!" Well, perhaps they did, but we'd never had it this way before. We loved this both plain and topped with lingonberry or raspberry preserves.

  • tarae1204 on November 12, 2020

    Love this dreamy rice pudding. Makes a really big batch - 8+ servings. I made the rice cooked in milk a day in advance then mixed in the vanilla whipped cream the next day before serving. Good quality vanilla and cream, toasted sliced almonds and raspberries take this over the top.

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