A former co-worker, the late Germaine Johnson, always brought her Swedish rice at our request, when we had a potluck at work. It was the best! She shared her recipe in a Lutz Wing/FCH employee cookbook. I just made it recently when a friend and I took lunch over to a mutual friend for her birthday. It was just as good as I remembered it! It’s a cozy dessert, just right for this winter weather, try it you will like it!
1/2 cup uncooked rice ( I use long grain)
4 cups whole milk
3 eggs, separated
3/4 scant cup sugar
1 tsp. vanilla
1 Tbsp. butter
1/3 cup sugar, for meringue
Combine rice and milk in a double boiler until rice is done, stir occasionally, this takes almost an hour, it should be somewhat thick. Whisk egg yolks and add sugar then add this slowly to the hot rice and milk mixture, cook about 10-20 minutes or until rice is thick. Take off stove, add vanilla and butter, pour into square baking dish. ( I used 8 inch square Pyrex pan) Beat egg whites until foamy; add 1/3 cup sugar slowly beating until stiff peaks, Spread over rice. Bake 10 minutes or until light brown in a 375 degree oven. May serve warm or cold. Store in refrigerator.
Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.