Swedish Rice Pudding - Just like Grandma Kallman made

     my grandma
Lydia Abrahamson Kallman



My daughter and her husband host Thanksgiving each year. An All-American Thanksgiving. After all my family in 2015 now includes not only Scandinavian history/backround but German, Mexican, Irish, Bohemian, Polish and a smidge of just about everything else. One touch of Sweden we cannot and will not do without. The custardy Swedish rice pudding like Grandma Kallman used to make. Guess what? my son in law Fernando is looking forward to it the most of all!

Here it is, right from my oven↓

Looks good doesn't it? And it is. Not difficult either.

Here is THE recipe.

• 1 cup cooked rice (1/2 cup uncooked rice don't use minute rice)

• 4 eggs

• 1/3 cup granulated sugar

• 2 teasp. vanilla

• 1/2 cup raisins 

• 1 1/2 teas grated lemon rind

• 1 teasp. nutmeg (sorry grandma I use pumpkin pie spice)

• 3 1/2 cups milk

• 2 Tablesp. butter

Heat the oven to 300 degrees

1. In a 2 quart casserole, break eggs and beat them slightly with a fork. 

2. Stir in the sugar, vanilla, raisins, lemon rind and nutmeg.

3. Stir milk into the cooked rice; stir rice mixture into the egg mixture

4. Sprinkle a bit of nutmeg over the top and dot with the butter

5. Set the casserole in a another baking pan and fill pan with hot water 1" from the top

(see my picture? This step not necessary but it almost ensures you won't burn your pudding)

Pop in the oven and bake for about 2 hours. Periodically check it by inserting a silver knife in the center of the custard. If it comes out clean? Done!

Thanks Grandma!

Have a Happy and Blessed Thanksgiving all!

- Ranae