Risgrynsgröt (Swedish Rice Pudding) is a traditional Swedish recipe for a classic rice pudding in an evaporated milk and egg custard base with raisins. The full recipe is presented here and I hope you enjoy this classic Swedish version of: Swedish Rice Pudding (Risgrynsgröt).
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Ingredients:
1⁄2 tsp freshly-grated nutmeg
4 tbsp raisins
4 large eggs
200g granulated sugar
200g thoroughly cooked rice
2–3 tbsp butter, softened
1 tin (354g) of Carnation Evaporated Milk
1/2 to 3/4 cup low-fat milk
Ground cinnamon, to taste
1 tsp vanilla extract
Method:
If you haven’t cooked your rice yet, rinse 1 cup of short-grain white or arborio rice under cold water until the water runs clear. This step removes excess starch, helping achieve that perfect creamy texture. Add it to a saucepan with double the water. Bring it to a boil, cover it, and simmer on low for about 18 minutes or until the rice is tender.
In a large mixing bowl, combine the cooked rice, evaporated milk, and low-fat milk (use more or less depending on your desired consistency). Stir in the sugar, eggs, softened butter, raisins, vanilla extract, nutmeg, and a good sprinkle of cinnamon. Mix well, ensuring everything is well incorporated.
Transfer this mixture to a slow cooker or a medium saucepan over low heat. Cook for about 45 minutes to 1 hour, stirring occasionally. You’re looking for a creamy consistency, and the mixture should thicken.
Once cooked to perfection, remove it from the heat. Let it cool slightly before serving. Pudding can be served warm or chilled, based on your preference. Garnish with a sprinkle of cinnamon and a spoonful of your favourite jam or fresh berries.
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