Swedish-Style Rice Pudding Recipe
Prep Time:
2 hours, 15 minutes
Cook Time:
1 hour, 10 minutes
Servings:
12 Servings
Ingredients
  • 8 cups whole milk
  • 1 vanilla bean
  • 1 ¼ cups arborio rice
  • 1 cup granulated sugar
  • 1 ½ cups heavy whipping cream
  • ½ cup lingonberry sauce or preserves
  • ⅓ cup blanched almonds
Directions
  1. Add the milk to a large, heavy saucepan over medium-high heat.
  2. Use the tip of a small, sharp knife to split the vanilla bean lengthwise.
  3. Scrape the vanilla seeds into the milk, then add the pod.
  4. Bring the milk just to a boil, stirring frequently to avoid scorching.
  5. Add the rice and sugar and bring back to a simmer.
  6. Cook for about 1 hour, stirring frequently, until the rice is tender and most of the milk has been absorbed.
  7. Remove the vanilla pod and transfer the cooked rice to a large heat-safe bowl to cool completely, stirring often.
  8. Once the rice has cooled, cover it and chill for 1 hour.
  9. Whip the cream to soft peaks using a hand or stand mixer.
  10. Fold the cream into the chilled pudding.
  11. Divide the pudding between bowls.
  12. Spoon some of the lingonberry sauce onto each pudding.
  13. Garnish with the almonds and serve immediately.